Mixing cultures again. Your favorite curry folded in a tortilla, with melted cheese and sauteed kale.
Quesadilla Ingredients:
Curry Chicken, recipe below
1 bunch of Kale, stems removed and chopped
Braggs Olive Oil
Daiya Mozzarella Shreds
Flour tortillas
Follow Your Heart Sour Cream
Curry Chicken ingredients:
1/2 onion, chopped
2 tablespoons of crushed garlic
4-6 tablespoons of earth balance butter
2-3 tablespoons of curry powder
1 tablespoon of chicken less flavor
1 teaspoon of paprika
1 tablespoon of dried parsley
1/2 teaspoon of turmeric
1 cup almond milk mixed with 1 tablespoon of cornstarch
1 tablespoon of apple cider vinegar
1 package of Beyond Meat chicken, chopped
Garlic salt
Olive Oil
Directions:
Saute your chopped kale in a drizzle of olive oil for roughly 3-5 minutes
Season with garlic salt and set aside
Using same pan sauté your onion in 1 tablespoon of olive oil over medium high heat
Saute for 5 minutes
Add in 2 tablespoons crushed garlic and 4-6 tablespoons of earth balance butter
Mix well
Add in your chicken
Add in curry powder chicken-less flavor, parsley, turmeric, paprika and salt
Stir in 2/3 cup of water, milk and cornstarch mix
Continue to cook stirring often
Add in your apple cider vinegar
Turn off heat and allow to cool briefly, sauce should be starting to thicken.
Create quesadilla ( I did mine in a waffle maker)
Place down 1 tortilla
Sprinkle one half generously with cheese, followed by curry chicken, kale and more cheese
fold over
place into hot waffle iron and cook until cheese is melted
Top with Sour Cream
Serve and Enjoy!