Our daughter has been staying with us during this wedding season, and with all the events and travel, quick meals have been a lifesaver. One of our go-to favorites has been this quesadilla with massaged kale salad filling that I had shared before, but felt it deserved a fresh update. I’ve updated the photos and added a video on my You Tube so you can see just how easy and versatile this meal is.
Quesadillas are perfect for warm summer days when you want something light, flavorful, and quick to make. The filling options are endless and you can use whatever’s in your fridge, even leafy greens like kale. This version features a corn and kale salad that’s so tasty, even kids enjoy it!
Kale, a super-nutritious member of the brassica family (think cabbage and broccoli), used to be something I avoided raw. But once I discovered how massaging raw kale transforms it from bitter to tender and slightly sweet, I never looked back. It’s simple: tear the leaves into bite-sized pieces, remove the stems, then rub with olive oil and salt for 5–10 minutes. For this recipe, I massage it briefly, just enough to soften it before it finishes cooking in the quesadilla.
I’d love for you to try this recipe! If you do, tag me using #simpleglutenfreekitchen on Facebook, Instagram, Twitter, or Pinterest. Don’t forget to check out my video on YouTube channel. I share real food that my family actually eats, not just what’s trendy or visually flashy. There’s so much content out there with overly cheesy, deep-fried recipes that look great on video but aren’t ideal for everyday health. I focus on meals that are both nourishing and practical.
Easy-to-make quesadillas filled with a nutritious massaged kale salad.
Ingredients
- 1 bunch (about 4–5 large kale leaves), chopped into bite-sized pieces, hard ribs removed
- 1 1/2 cups thawed corn kernels
- 3/4 cup diced red pepper
- 1/2 cup sliced red onion
- 1 chopped jalapeno
- 1 tbsp + 2 tsp olive oil
- 1 tbsp lemon juice (optional)
- 4 gluten-free tortillas
- 3+ cups shredded mixed cheese (plain or with jalapeño)
- Butter for cooking
Instructions
- In a large bowl, combine the kale, 2 tsp olive oil, and a pinch of salt. Massage the kale leaves with your hands to soften them.
- Once the kale has softened and reduced in size, add lemon juice and set aside.
- Heat the remaining 1 tbsp olive oil in a pan over medium heat. (Tip: When using a steel pan, I heat the pan first before adding oil—it helps prevent sticking and ensures even cooking.)
- Add the onion, corn, and red pepper. Season with salt and black pepper. Sauté on high for 2–5 minutes until slightly charred and softened.
- Let the vegetables cool.
- Meanwhile, prepare guacamole by mashing avocado with lemon juice, salt, and black pepper.
- Once the vegetables have cooled down, add them to the bowl with the kale.
- Stir in jalapeño, season with salt (taste first), and add lemon juice if desired.
- Heat a large non-stick pan over medium heat. Cook one side of each tortilla in a bit of butter, then transfer to a plate.
- Reduce the heat to low.
- Scatter about 1/3 cup of cheese over one side of a tortilla.
- Top with 1 cup of the kale and corn salad.
- Scatter another 1/4 cup of cheese on top (use more if you like).
- Fold the tortilla and cook in the pan with some butter. Press down with a spatula so the melted cheese helps seal it.
- When the bottom is golden brown, flip and cook the other side.
- Transfer the cooked quesadilla to a wire rack. Repeat with the remaining tortillas.
- Cut into quarters or wedges before serving.
- Serve warm with guacamole and sour cream or yogurt. (I often drain and whisk yogurt to use as a thick, sour cream-style dip—call it what you like!)
Notes
Spreading the filling over just one half of the tortilla makes it easier to fold.
Cooking on low heat helps make them crispy.
Wipe the pan clean with a paper towel before making each quesadilla for best results.
Bringing this to Angie’s Linky party @ Fiesta Friday, co hosted by Jhuls @ The Not so creative cook.
Monica
What a great idea! I like kale as well. I used to only use it in soup but have been sauteing it lately as well. I’ve yet to try the massaging method but everyone raves about it. I make quesadillas sometimes for an easy meal and I’d really enjoy this.
Balvinder
Now’s your chance to try, Monica 🙂
Sridevi Ravi
Looks yummy and tasty. I like quesadillas but never made them with kale…must be super healthy! I am sure anyone will love this attractive, buttery crisp dinner.
Katerina
Mexican kitchen is one of my favorites and I even make some dishes from it! Quesadillas is one of them and your vegan tweak on the classic is healthy, appetizing and nutritious!
Balvinder
I enjoy Mexican cuisine as well. its at par with Indian taste buds.
Kitchen Belleicious
never thought to include kale in my quesadillas before! GENIUS
Coffee and Crumpets
We like kale and quesadillas in our house, so the combo is perfect. I also love the corn in the filling, remind me of those southwestern egg rolls. Yum!
Nazneen
Helene D'souza
Your quesadillas look amazing! I love making them at home and I am always looking for new filling ideas. I don’t think we get kale here. Have you ever seen Kale in India, or maybe it’s called differently (for sure!)?
Blackswan
I’ve never done Kale this way. Now you’ve given me more reasons to cook my veg!
Nami | Just One Cookbook
I am absolutely inspired and LOVE this recipe!!!! I have a bag of kale in the fridge and as soon as I go back from this vacation, I’m going to make this!! My kids eat kale depends on preparation and I know for sure they will enjoy this! What a great way to eat kale, which I had never thought of. WONDERFUL!
Amelia
Hi Balvinder, that’s look really inviting and awesome. Very nice combination kale with corn kernels… absolutely delicious.
Thanks for sharing your recipe. Nice plating.
Have a wonderful day.
Juliana
Wow Balvinder, your kale and corn salad looks delicious, the color and flavors are just awesome…and yes, all in a crispy quesadilla,…only one word do describe…YUM!
Hope you are having a fantastic week my dear 😀
Jennifer Eloff
Oh my, how delicious! You’ve outdone yourself! 🙂 Have a great weekend, Balvinder.
yummychunklet
Yummy looking quesadilla!
Bam's Kitchen
A beautiful, bright and colorful and healthy kale and corn salad. I bet with the spicy jalapeno and spices that it really cuts the bitterness of the kale. Maybe a handful of black beans in that salad might be really good too. I am going to have to try that one a great way to get teenagers to eat green things is to spice it up! (PS: I received your e-mail about your issues with being to leave a comment again. I am sorry your are having issues with this. You know that Fae was having the same issues and then she contacted wordpress team and they talked her through something that she had to do on her end to resolve the issue. She is all sorted now) Take Care, BAM
Balvinder
Thank you Bobby, we can’t digest just plain quesadilla with cheese, it has to have some kind of spicy kick in it and jalapeno works perfect in it. Sure will check out with word-press for some help.
anne
Bal , I haven’t tried kale yet , I need to check that out in some big supermarkets here ! Flavorful and scrumptious quesadilla ! The filling itself looks pretty delicious , I think you can use the spring roll wrapper instead of tortilla and call it kale spring rolls 😀
Sugar et al
I come across Kale every now and then on various blogs but somehow never tried tasting it or cooking with it. But I love Mexican food for its simplicity and bold flavours. These Quesadillas look and sound very exciting, healthy and quick so I may try it soon.
Nava Krishnan
I use kale quite often, its reasonably priced and makes a delicious add on to dishes. But quesadilla is seldom a meal for us. Sure we welcome the change and keeping the recipe aside to be tried out. Healthy and inviting flavors in it.
Vicki Bensinger
This looks positively delicious! I love the addition of Kale in this recipe and all the colors together are beautiful and healthy. Great recipe!