Chicken Caesar Quesadilla with kale. Perfect for a light dinner, easy appetizer or lunch! via @DashOfEvans
Chicken Caesar Quesadilla with Kale
*For the Caesar Marinade*
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon anchovy paste (optional)
  • 1 clove grated garlic
  • 1 Tablespoon Parmesan cheese
  • Juice of half lemon
*For the Quesadilla*
  • 1/2 pound chicken , cut into strips
  • Whole Wheat Tortillas
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • Hidden Valley Greek Caesar dressing (or your favorite)
  • 2 handfuls of curly kale , stripped from stem and chopped
  • 2 cups Mozzarella cheese
  • 3 Tablespoons Parmesan cheese , divided
  1. Marinade chicken at least 4 hours in Caesar marinade, up to 12 hours.
  2. Heat a skillet over medium heat. Place each piece of chicken in the pan to grill. (Also an outdoor grill would be fab!)
  3. Once chicken is cooked through, place on plate and let cool enough to chop into bite sized pieces.
  4. In a medium bowl, add chopped kale, 1 tablespoon Parmesan cheese and 1-2 tablespoons dressing. Toss until completely coated. Add garlic powder and Italian seasoning. Set aside for 5 minutes to soften kale.
  5. Heat a flat top grill pan, or the same skillet cleaned, to Medium heat. Spray with cooking spray.
  6. Add one wheat tortilla. Sprinkle with Parmesan cheese and 1/4 cup mozzarella cheese. Once cheese starts to melt, add cut chicken (about 1/4 cup) to one half of quesadilla. Top chicken with kale Caesar mixture, enough to cover that half of the quesadilla.
  7. Fold non-filled side of tortilla over and allow cheese to melt completely.
  8. Remove from pan and repeat until mixture is gone, about 3-4 quesadillas, depending on size.
  9. Cut into 1/4ths and serve with extra Caesar dressing.