Kale gluten free quesadilla

Okay…so Mimi’s at it again. No gluten and no meat, “Urggg” or should I say “Grrrr?” I guess it’s not such a bad thing. It just leaves me trying to figure out what to do next. Mimi has been gluten free for several weeks now and says she really feels better and has more energy. So, there is something to be said giving no gluten a try.

While I was in Las Vegas we had lunch at Mundo at the World Market. I ordered a garden quesadilla that was de-lish! This is my knock off and here I go again…bragging, it was a hit. Let me know if you try this one and what you think? Smooches xoxo
Read more for recipe:Kale gluten free garden quesadilla with bean relish and queso fresco

Relish:
• 1 can organic black beans drained
• 1 can organic pinto beans drained
• 1 tomato diced
• 1 jalapeno diced and seeded
• 1 Tbl olive oil
• 2 tsp balsamic vinegar
• Salt and pepper to taste
Combine the above ingredients and set aside.

Quesadilla:
• Gluten free organic corn tortillas
• Chopped kale or spinach
• Sliced mushrooms
• Sweet Maui onion caramelized
• Monterrey jack cheese
• Queso fresco
• Butter
• Olive oil
• 1 Tbl Worcestershire sauce
• Salt and pepper to taste

Caramelize the onion in butter and set aside. Sautee the mushrooms in olive oil and Worcestershire sauce until tender, then set aside. Sautee the kale or spinach in a little olive oil until tender then set aside. Coat a skillet with olive oil (I use a paper towel so it just coats the pan). On medium heat toast both sides of the corn tortillas. Once the tortillas art toasted, assemble the quesadilla with Monterrey jack cheese first, kale, onions, mushrooms and end with queso fresco and top with the other tortilla. Heat all the way through and turn until cheese is melted. To serve, top with relish.

Optional aioli: Not gluten free, 2 Tbl mayo, ½ squeezed lemon juice and ½ Tbl of canned adobo chili juice. Combine the aioli and put into a squeeze bottle to drizzle a snake pattern over the quesadilla.