John Myers
Quesadillas with Kale and Goat Cream Cheese Filling BBQ
The perfect quesadillas with kale and goat cream cheese filling bbq recipe with a picture and simple step-by-step instructions.
- 150 gr Kale from the jar
- 150 g Goat cream cheese
- 8 g Sea-Salt
- 20 g Milk 3.5-3.8%
- Chilli to taste
- 2 Pc. Garlic clove
- 4 Pc. Tortillas
- 12 Pc. Dried tomatoes in oil
- In the middle of summer, it’s hard to get fresh kale. Therefore, whoever survived the past season in a glass has to go for it. 150 g of it, squeeze out the excess water by hand and chop it with a knife.
- Mix the cream cheese with the milk so that it is easy to spread. Salt. Add chilli as desired. Fold in the kale and mix well.
- Cover the tortillas with the cheese and kale mixture and leave a wide edge. Drain the sun-dried tomatoes on kitchen paper and spread 2 or 3 pieces on each of the tortillas. Fold one side of the tortilla in a little and then roll it up to the left or right of it. One end remains open.
- Grill on the prepared grill first with the end down. Turn after 2 to 3 minutes. The liquid cheese can no longer run out. Grill directly for another 2 – 3 minutes and then give a few more minutes over indirect heat. The parts can be eaten immediately. However, the cheese can be very hot.
- Kale may not be the first thing that comes to mind when you think of Mexican cuisine. But I can assure you that it will make an excellent appetizer before the BBQ.
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