Kale and Blistered Pepper Quesadilla

Appetizers, Snacks

Kale and Blistered Pepper Quesadilla // www.acozykitchen.com

My whole goal in life is to take ordinary dishes I ate as a kid and make as fancy and fresh as I possibly can. Today’s project: quesadillas. Don’t get it twisted, I’ve indulged in the classic (very American) version of a quesadilla. It usually involved me, after school, needing some sort of snack. I’d sprinkle a gigantic flour tortilla with hot sauce and fill it with a ton of pre-shredded cheese. And there was usually a glass of lemonade and Total Request Live (TRL!!). I always had a soft spot for Carson Daly–he was almost too nice.

Today’s version is different. There’s pretty kale, Alpine-style cheese, a blistered anaheim pepper, a spoonful of beans and a sprinkling of corn. It’s the fancy quesadilla of my dreams.

A few months ago, I was asked to create a few recipes using different kinds of cheese. I said, yes/ of course/this is my dream. Send me all of the cheeses.

Rosé Roasted Olives with Blue Cheese // www.acozykitchen.com

So they did. And I began tinkering, playing around with different recipes. I love recipe writing, developing, making. It’s maybe one of my favorite things to do ever. And the fact that I can call it a job is dreamy.

My absolute favorite recipe I made are these Rosé Roasted Olives with Blue Cheese. I’ve been wanting to make roasted olives for such a long time. And seriously, the warm blue cheese with the sweet and dry rose and the olives. Ahhh! Best appetizer ever.

There was this Bacon Potato Habanero Cheese Soup that was dreamy, too. It’s the thing you want to eat on a cold day. It’s like eating a gigantic baked potato but lighter and daintier.

And there’s more!

For more cheese-centric recipes, here is the full list:

Rosé Roasted Olives with Blue Cheese (using Salemville Amish Blue Cheese)
Gouda Apple Mustard Tartines (using King’s Choice Aged Gouda Cheese)
Thyme Cheddar Cheese Straws (using 3 Year White Cheddar from Red Leaf)
Broccoli Asiago Macaroni and Cheese (using Stella Asiago)
Swiss Chard Gruyere Leek Strata (using Saxony Alpine-Style Aged Cheese)
Bacon Potato Habanero Cheese Soup (using Great Midwest – Habanero Jack Cheese)

The Strata listed above is probably tied with the roasted olives. Before trying it out, I’d never made a strata before, which is essentially a baked bread pudding but savory and less bread-heavy. It’s the dream breakfast for house guests. If you’re throwing a bunch, make that! It’s one of those dishes you can make a few hours ahead and then bake-off when people show up.

Basically, make all of these cheese recipes because cheese is the best and is my favorite cure-all.

Bacon Potato Habanero Soup // www.acozykitchen.com

Kale and Blistered Pepper Quesadilla

Serving Size: 4 quesadillas


  • 1 Anaheim pepper, blistered, skinned and then roughly chopped
  • 8 small corn or flour tortillas
  • 1 1/2 cup grated Saxon Creamy Cheese Alpine-style cheese, gruyére or fontina
  • 1/4 cup tablespoon black beans
  • 1/4 cup sweet corn
  • 1 small bunch of kale, finely chopped
  • Salsa for garnish


  • Turn your gas range to medium heat and toast the pepper by turning it an inch or two above an open flame for about a minute, until it's completely charred on both sides. (If you lack a gas range, you can transfer the chile to a pan and place it over medium heat. Press the chile against the pan for a few seconds, rotate it, and cook until the pepper is charred.)
  • Moving quickly, transfer the pepper to a glass or stainless steel bowl. Pierce the pepper a few times with a knife, and cover the bowl with plastic wrap. This will create steam, making the pepper’s skin to fall off easily. Remove the plastic wrap, and using a knife, scrape off the charred bits and discard. Dice the pepper, discarding the membrane and seeds.
  • To assemble the quesadilla, place a corn or flour tortilla on a cutting board. Start by adding a generous handful of cheese, a tablespoon of black beans, a tablespoon of corn, a handful of kale and a few slices of blistered pepper; top with another tortilla.
  • Place a skillet over medium low heat and add a teaspoon of butter or olive oil. Carefully transfer the quesadilla and cover the pan. Cook on each side until the tortilla is lightly browned and cheese is oozing out the sides, about 5 minutes. Repeat with the remaining quesadillas. Serve with fresh salsa.
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Leave a Reply

  • Reply Jessica Rose March 6, 2014 at 1:15 am

    These recipes all sound truly amazing..


  • Reply [email protected] March 6, 2014 at 1:31 am

    I can’t believe i missed that soup! it sounds simply amazing

  • Reply Marie @ Little Kitchie March 6, 2014 at 4:24 am

    Cannot WAIT to try those roasted olives… such a great idea!

  • Reply Laura (Blogging Over Thyme) March 6, 2014 at 5:13 am

    Aaah, yes. That is also my life goal. Never gets old. These look amazing! Love the blistered peppers and kale innards. I have quesadillas every week and it never gets old.

  • Reply Katrina @ WVS March 6, 2014 at 6:50 am

    Mmmm this looks so freaking good. I love blistered peppers!

  • Reply Meredith March 6, 2014 at 9:43 am

    That soup looks so dreamy! I need to host a cocktail party immediately to make those cheese straws and olives!

  • Reply Maggie @ A Bitchin' Kitchen March 6, 2014 at 9:47 am

    I’m totally with you on the fancified versions of childhood favorites. That’s definitely my kind of cooking! These quesadillas look waaaay better than the kind I used to make as a kid!

  • Reply Evelyn March 6, 2014 at 10:00 am

    That quesadilla sounds like perfection!

  • Reply Liz @ Tip Top Shape March 6, 2014 at 10:41 am

    I love any and all quesadillas!!! Thanks for sharing 😀

  • Reply B @ BKCsquared March 6, 2014 at 11:52 am

    Oh. my. gosh!! That olive bowl looks delicious & I love how simple it is!! & the quesadillas?! Perfectly crispy & I can’t wait to try them.

    xo, B

  • Reply Isadora @She Likes Food March 6, 2014 at 1:05 pm

    While I do have a special place in my stomach for a good old fashioned quesadilla stuffed with tons of pre-shredded cheese, I am always looking for ways to dress up a quesadilla, these looks and sound amazing! 🙂

  • Reply Adrienne | Appetites Anonymous March 6, 2014 at 1:51 pm

    Those quesadillas sound so flavorful!!! Yum!!

  • Reply Michelle March 6, 2014 at 8:23 pm

    Blistered peppers!!

  • Reply Sarah March 7, 2014 at 7:24 pm

    Those quesadillas look really good! The cheese you used for the strata is made at a farm near where I live. Its so good!

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  • Reply bev @ bevcooks March 10, 2014 at 7:11 am

    omgawwwwsh YES.

  • Reply Hilary March 10, 2014 at 8:44 pm

    My sister in NY has gotten me HOOKED on quesadillas using Trader Joe’s Goat Cheese Gouda,
    it is such amazing cheese: goaty and gouda-y (?)