Zesty Jalapeño and Lime Collard Green Quesadillas
These Zesty Jalapeño and Lime Collard Green Quesadillas are the perfect way to warm up on a cold night. The collard greens are cooked until tender, then combined with jalapeños, red onion, cilantro, lime juice, salt, and black pepper. The mixture is then spread onto a tortilla, topped with vegan cheese, and cooked until the cheese is melted and the tortillas are golden brown. The quesadillas are cut into wedges and served immediately. They're perfect for a quick and easy weeknight meal.
Collard greens are a hearty, flavorful green that is often used in Southern cooking. They have a slightly bitter taste, which is balanced out by the sweetness of the jalapeños and the acidity of the lime juice. In this recipe, the collard greens are cooked until tender, then combined with a variety of other ingredients to create a flavorful filling. The filling is then spread onto a tortilla, topped with vegan cheese, and cooked until the cheese is melted and the tortillas are golden brown. The quesadillas are cut into wedges and served immediately. They're perfect for a quick and easy weeknight meal.
Zesty Jalapeño and Lime Collard Green Quesadillas Zesty Jalapeño and Lime Collard Green Quesadillas Zesty Jalapeño and Lime Collard Green Quesadillas Zesty Jalapeño and Lime Collard Green Quesadillas
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
  • 1 cup chopped collard greens
  • 1/4 cup chopped jalapeño
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1/4 cup lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 (10-inch) whole-wheat tortillas
  • 1/2 cup shredded vegan cheese
Instructions
  1. In a large bowl, combine the collard greens, jalapeño, red onion, cilantro, lime juice, salt, and black pepper.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the collard green mixture to the skillet and cook for 5-7 minutes, or until the greens are softened.
  4. Place one tortilla in a skillet and top with half of the collard green mixture.
  5. Sprinkle with half of the vegan cheese.
  6. Top with the remaining tortilla and cook for 2-3 minutes per side, or until the cheese is melted and the tortillas are golden brown.
  7. Cut into wedges and serve immediately.
Why It Works
  • The jalapeños add a bit of heat to the quesadillas, while the lime juice brightens the flavors.
  • The red onion adds a bit of sweetness and crunch.
  • The cilantro adds a fresh, herbaceous flavor.
  • The vegan cheese melts smoothly and provides a gooey texture.
  • The whole-wheat tortillas are sturdy and can hold all of the ingredients together.