- 1 Tbsp olive oil
- 1/3 cup finely chopped red bell pepper
- 1/3 cup finely chopped red onion
- Pinch of ground cumin
- 1 1/2 cups thinly sliced kale (remove center rib from kale before slicing)
- 1/4 teaspoon butter
- 3/4 cup of grated mild cheddar
- 2 flour tortillas (use corn tortillas for gluten-free version)
- Toasted, shelled pumpkin seeds (pepitas)
- Creme fresca, creme fraiche or sour cream thinned with a little water so that it's runny
- Sauté bell pepper, onion, add cumin, kale: Heat olive oil in a medium sauté pan on medium high heat. Add the chopped bell pepper and red onion, cook until softened, about 3 minutes. Sprinkle with ground cumin. Add the thinly sliced kale and toss to combine. Cook a minute more on medium high, then lower the heat to low and cover the pan. Cook for a couple more minutes until kales is cooked through and softened, remove from heat.
- Heat the tortilla: Heat a large cast iron pan on medium high to high heat. Spread a little butter over the bottom of the pan. Place a flour tortilla in the pan and heat until you see bubbles of air pockets starting to form. Then flip the tortilla over and lower the heat to medium.
- Add cheese and kale filling to tortilla: Sprinkle with half of the cheese. Place a couple scoops of the kale pepper onion mixture on one side of the tortilla. Fold the other side of the tortilla over the side with the kale. Press down with a spatula. When the cheese on one side has melted, flip the tortilla over to the other side. When the cheese on that side has melted, remove to a cutting board and repeat with the other tortilla and the remaining cheese and filling.
- Cut the "kale"sadilla into thirds and serve.
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