Grilled Kale and Mushroom Quesedilla

Kale and Mushroom Quesadilla


  • 3-4 kale leaves, leaves torn
  • 4-5 crimini mushrooms, thick slices
  • 2 garlic cloves, thinly sliced
  • 1/2 onion, sliced
  • 1 Tbsp olive oil
  • salt & pepper, to taste
  • Sonoma Valley Foods flour tortillas
  • Clover Sonoma shredded cheese


  • Preheat grill to medium-high. Chop veggies, season with salt and pepper and place in a grill basket. If you don't have a grill basket, shape aluminum foil into the shape of a box and poke a few holes in the bottom to let in heat and smoke.
  • Add grill basket with veggies to grill and stir occasionally. Cook until veggies are softened and to your desired texture, then raise them to the top rack of the grill.
  • Add a flour tortilla to grill and flip after 1 min, then top with cheese and grilled veggies and fold the tortilla in half. Flip after 1 min and cook until cheese has melted.
  • Top your quesadilla with condiments as desired, and enjoy!