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Nutrition Facts
Serving Size 105 g
(Approx. 6 Servings)
Amount Per Serving
Calories 160 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 190 mg 8%
Total Carbohydrate 26 g 9%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 6 g
Vitamin A 15% Iron 4%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Kale and Eggplant Quesadillas
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

1 small purple eggplant, peeled and diced
1/4 Tsp kosher salt
3 cup(s) kale, chopped
4 Tbsp olive oil
1/2 Tsp garlic powder
12 corn tortillas
1/2 cup(s) shredded queso asadero
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Preheat oven to 400°F.
Remove skin from eggplant and cut into small pieces. Drizzle with salt and half of the olive oil. Place in oven and roast until tender.
Toss kale with remaining olive oil and garlic powder. Place on a foil lined baking sheet and roast in oven until edges are well browned and crisp.
Once eggplant and kale are cooked, remove from oven and set aside.
Heat a large skillet over medium-high heat. Lightly spray skillet with non-stick spray.
Lay tortillas in pan and heat on both sides for 1 minute. Then sprinkle a layer of asadero cheese over each tortilla. Top with a small amount of eggplant and kale. Cook for 1 minute then fold tortilla together to make a quesadilla. Cook on both sides until tortilla is crisp and cheese is melted.



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