Squash Blossom and Kale Quesadillas with Strawberry Kiwi Salsa
 
 
Kale and squash blossom-stuffed cheesy quesadillas get topped with a fresh and fruity strawberry kiwi salsa to make a perfect sweet and savory bite.
Yield: 4-8 servings
Ingredients
For the salsa
  • 1 lb strawberries, hulled and coarsely chopped
  • 4 SunGold kiwifruit, skinned and coarsely chopped
  • 1 jalapeno, seeded and minced
For the quesadillas
  • 2 tbsp olive oil
  • 1 bunch of kale, stems removed and leaves coarsely chopped
  • 8 squash blossoms, thinly sliced
  • salt and black pepper, to taste
  • 16 corn tortillas
  • 4 oz grated oaxaca cheese or mozzarella
Instructions
  1. In a large bowl, toss together the strawberries, kiwifruit, and jalapenos. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add in the kale and squash blossoms, sauteing until wilted and tender. Season to taste with salt and black pepper.
  3. Divide the kale filling among half of the corn tortillas. Top with the cheese and a second corn tortilla. Heat a small nonstick skillet. Put a filled quesadilla on the pan and heat for 1-2 minutes on each side, or until cheese is melted. Repeat with remaining quesadillas. Serve topped with fruit salsa.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 2 quesadillas
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/07/squash-blossom-kale-quesadillas-strawberry-kiwi-salsa.html