Napa Cabbage Quesadillas
- 🌮 4 large flour tortillas
- 🧀 2 cups shredded Monterey Jack or cheddar cheese
- 🥬 2 cups Napa cabbage, thinly sliced
- 🧅 1 small red onion, thinly sliced
- 🌶️ 1 jalapeño pepper, seeded and minced
- 🧄 2 cloves garlic, minced
- 🛢️ 2 tablespoons olive oil
- 🧂 1/2 teaspoon salt
- 🌶️ 1/4 teaspoon freshly ground black pepper
- 🌿 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 🍋 Lime wedges, for serving
Enjoy a unique twist on a classic quesadilla with the tender crunch of Napa cabbage, perfectly complemented by melted cheese and savory seasonings. This easy recipe is ideal for a quick lunch or dinner.
Ingredients
🌮 4 large flour tortillas
🧀 2 cups shredded Monterey Jack or cheddar cheese
🥬 2 cups Napa cabbage, thinly sliced
🧅 1 small red onion, thinly sliced
🌶️ 1 jalapeño pepper, seeded and minced
🧄 2 cloves garlic, minced
🛢️ 2 tablespoons olive oil
🧂 1/2 teaspoon salt
🌶️ 1/4 teaspoon freshly ground black pepper
🌿 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
🍋 Lime wedges, for serving
Equipment
• Large skillet
• Cutting board and knife
• Wooden spoon or spatula
Prep Time
15 minutes
Cook Time
15 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 320
• Protein: 12g
• Carbohydrates: 30g
• Fat: 18g
Instructions
1. Prepare the Filling
o Heat 1 tablespoon of olive oil in a large skillet over medium heat.
o Add the sliced red onion and jalapeño, cooking until softened, about 3 minutes.
o Stir in the minced garlic and cook for another minute until fragrant.
o Add the Napa cabbage and season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the cabbage is wilted and tender.
o Remove the mixture from the heat and stir in 2 tablespoons of fresh cilantro. Set aside.
2. Assemble the Quesadillas
o Lay a tortilla flat on a clean surface. Sprinkle 1/2 cup of shredded cheese evenly over one half of the tortilla.
o Add a portion of the cabbage mixture on top of the cheese.
o Fold the tortilla in half to form a half-moon shape. Repeat with the remaining tortillas and filling.
3. Cook the Quesadillas
o Heat the remaining 1 tablespoon of olive oil in a clean skillet over medium heat.
o Place a folded quesadilla in the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
o Repeat with the remaining quesadillas, adding more oil to the skillet if needed.
4. Serve
o Transfer the quesadillas to a cutting board and let them cool slightly. Slice each quesadilla into wedges.
o Garnish with additional chopped cilantro and serve with lime wedges on the side.
Cooking and Serving Tips
• Variations: Add cooked chicken, black beans, or sautéed mushrooms for additional flavor and protein.
• Serving Suggestions: Pair with salsa, sour cream, guacamole, or a fresh salad for a complete meal.
• Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to maintain crispiness.\
Enjoy your Napa Cabbage Quesadillas for a satisfying and flavorful meal! 🌮✨
