lunch recipe · #02098
Kale Gruyere Tempeh Quesadilla
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep15 min
Cook12 min
Inactive0 min
Total27 min
Ingredients
- 8 itemsFlour Tortilla
- 12 ozTempeh
- 8 ozKale
- 6 ozGruyere Cheese
- 1 tbspOlive Oil
- 1 cupSalsa
- ½ tspTable Salt
Instructions
- Drain and rinse the Tempeh if canned. Wash the Kale under running water, keep leafy greens separate from raw meat and poultry, and cut it into small pieces.
- Heat the Olive Oil in a skillet and cook the Tempeh and Kale with the Table Salt until tender and hot.
- Divide the Tempeh mixture and Gruyere Cheese among half of each Flour Tortilla, fold them closed, and cook in a dry skillet until browned and the cheese melts. Serve with the Salsa.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 41.5 g
- Carbohydrates
- 64.1 g
- Fat
- 33.4 g
- Fiber
- Unavailable
- Sodium
- 2,010.2 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat, Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.