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Kalyn's Kitchen

Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce

We absolutely LOVED these Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce, and if you use low-carb tortillas this is perfect for a low-carb lunch or light dinner. Use Tortilla Recipes to find more recipes like this one!

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Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce found on KalynsKitchen.com

Some of you guys who haven’t yet joined the Bay Kale Fan Club might think I’ve gone a little too far with this recipe for Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce. It was just an idea that popped into my head when baby kale had been on sale and I had an abundance of it in my fridge, and when Jake and I were making the first quesadilla I wasn’t sure it was going to be anything special. But oh my, the quesadillas were so amazingly good with the dipping sauce. I don’t know if this is something you could get a green-veggie phobic kid to eat, but it would certainly be easy enough to make a plain cheese quesadilla for the kids if you made this for a family dinner.  And if the adults in the family like leafy greens, I promise these Baby Kale and Mozzarella Quesadillas will be a hit!

We used low-carb whole wheat tortillas and just enough cheese to get the quesadillas to stick together. The good news is that each of the 2 quesadillas we made had 2.5 ounces of wilted kale, so this is a good way to get a nice serving of nutritionally dense kale in a dish where you’re not expecting it.  And I do think these Baby Kale and Mozzarella Quesadillas are a perfect meatless dish for a quick lunch or easy dinner.

Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce found on KalynsKitchen.com

Before you make the quesadillas, mix together light Ranch dressing and Sriracha to make the dipping sauce. Yes, I was lazy and mixed it with the measuring spoon. Heat a heavy nonstick pan, brush with a tiny amount of olive oil and add the kale all at once. Turn the kale over as it wilts, and when all the kale has wilted slightly like this, turn off the heat.  (This will only take a minute or so.) If you use low-carb tortillas like this one, these quesadillas are good for a low-carb meal. If you don’t care about low-carb, use any tortillas you’d like! Once you’ve wilted the kale, heat a non-stick pan over medium heat, lay a tortilla in the pan and barely cover the surface with grated mozzarella.  (You’re putting more cheese on the second side, so go easy on it here.

Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce found on KalynsKitchen.com

Spread half the wilted kale over the cheese and top it with another scant layer of grated cheese. Then put your second tortilla on top of the cheese. (Yes, I could have found a tortilla that was a little closer in size, but it worked.) Use the turner to press down on the top of the quesadilla as soon as the cheese starts to melt, and when it’s melted enough that the tortillas are stuck together, turn to the second side.  Cooking time will depend on how hot your stove gets on medium, but for us it it was about 4 minutes total cooking time, turning the quesadilla a couple of times. When both sides are nicely browned and the cheese is all melted, remove from pan and use a long knife to cut the quesadilla into four sections.

Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce found on KalynsKitchen.com

Serve Baby Kale and Mozzarella Quesadillas hot, with Sriracha-Ranch Dipping Sauce or your favorite dip!

More Tasty Recipes with Tortillas:

Egg Salad and Cheese Quesadillas from Kalyn’s Kitchen
Rainbow Chard Tortilla Pizza from Aggie’s Kitchen
Easy Guacamole Tostadas from Kalyn’s Kitchen
Grilled Tofu and Pepper Vegetarian Tacos from Herbivoracious
Mediterranean Tostada with Hummus, Feta, and Kalamata Olives from Kalyn’s Kitchen
Quesadilla Pie from Simply Recipes
Seven Layer Tostadas from Kalyn’s Kitchen

Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce

These Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce are perfect for a low-carb lunch or light dinner.

Ingredients:

  • 5 oz. package Baby kale (or you can use 5 oz. thinly sliced kale leaves)
  • 1/2 tsp. olive oil (for brushing pan when you wilt the kale)
  • 4 flour tortillas (see notes)
  • 3/4 cup grated low-fat or full-fat mozzarella (or slightly more if you like a lot of cheese)
  • 1/4 cup Ranch dressing
  • 1-2 tsp. Sriracha sauce (to taste, we thought 1 tsp. was hot enough)

Directions:

  1. Before you make the quesadillas, mix together the Ranch Dressing and Sriracha Sauce to taste to make the dipping sauce.  (I make my own light Ranch, and I confess I usually use a package mix with half buttermilk and half mayo and fat-free Greek yogurt mixed.)
  2. Brush a large nonstick pan with the olive heat, heat the pan, and add the kale all at once.
  3. Turn kale until it’s all wilted and the turn off the heat.  (This only takes about a minute.)
  4. Turn the heat to medium under a second non-stick pan, lay a tortilla in the pan, and sprinkle on barely enough cheese to sparsely cover the surface of the tortilla.  (You’re adding more cheese, so don’t over-do it.)
  5. Spread half the wilted kale over the cheese and sprinkle another sparse layer of cheese over the kale.
  6. Lay the second tortilla on top of the cheese.
  7. Use a large turner to press down on the quesadilla until the cheese starts to melt and sticks the tortillas together.
  8. Then turn the quesadilla and continue to cook until it’s nicely browned on both sides and the cheese is all melted.  (I usually turn it a couple of times so I can see how both sides are browning.)
  9. Total cooking time for me was about 4 minutes, but it will depend on how hot your stove gets on medium.
  10. When the quesadilla is done, remove from the pan, use a long knife to cut it into fourths, and serve hot with the Sriracha-Ranch dipping sauce.

Notes:

I used my favorite Baby Kale and my favorite low-carb tortillas for this recipe, but any baby kale and low-carb tortillas can be used.

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you use low-carb whole wheat tortillas, these Baby Kale and Mozzarella Quesadillas would be a nice lunch option or light dinner for low-carb or low-glycemic eating plans, although obviously they won’t work for Keto or gluten-free eaters. With lower-fat cheese they will also work for phase 2 or 3 of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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25 comments on “Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce”

  1. Kari, I think it's a pretty new product; I just started finding it here. In Utah I find it at Fresh Market.

  2. I've never noticed baby kale, I'm guessing it is more tender than grown kale. I'm definitely going to look for it!

  3. Meghan, thanks for thinking of me. I just don't have time to do those kinds of events any more, but you are always welcome to add one of my recipes.

  4. This recipe looks fantastic! I am actually hosting a kale linky party at http://www.2sisters2cities.com/2012/06/kale_recipes/ as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!

    -m

  5. I like the sound of using kale in quesadillas like this and you cannot go wrong with a spicy dipping sauce!

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