Gluten-Free Kale and Bell Pepper Quesadillas

Gluten-Free Kale and Bell Pepper Quesadillas
Preparation time
45 mins
Cooking time
45 mins
Easy Recipes
4 people

Gluten-Free Kale and Bell Pepper Quesadillas.

These delicious veggie-packed quesadillas make a great meatless lunch or dinner.


Gluten-Free Kale and Bell Pepper Quesadillas


  • 1 teaspoon olive oil
  • 1 cup sliced yellow onion
  • 1 red bell pepper, cut into strips (2×1/4x1/4 inch)
  • 1 bunch (8 oz) fresh kale, ribs removed, coarsely chopped (6 cups)
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 8 soft corn tortillas (6 inch)
  • 1 cup shredded pepper Jack cheese (4 oz)
  • Cooking spray
  • 1/4 cup salsa
  • 1/4 cup gluten-free reduced-fat sour cream, if desired


  1. Place cookie sheet in oven. Heat oven to 200°F. In 12-inch nonstick skillet, heat oil over medium heat until hot. Cook onion in oil about 5 minutes or until translucent. Add bell pepper; cook about 5 minutes or until softened. Add kale; cook about 5 minutes or until wilted. Add water and salt; cook 5 minutes, stirring frequently. Set aside.
  2. Arrange 4 tortillas on work surface. Sprinkle 2 tablespoons cheese evenly over each tortilla. Divide kale mixture among tortillas (about 1/2 cup each), spreading to within 1/2 inch of edge. Sprinkle another 2 tablespoons cheese over kale on each tortilla. Top each with another tortilla.
  3. Wipe out skillet with damp paper towel. Heat over medium heat. Spray both sides of quesadillas with cooking spray. Cook quesadillas 3 to 5 minutes on each side until golden brown. Transfer to oven to keep warm while cooking remaining quesadillas. Cut into wedges; serve with salsa and sour cream.

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