This delicious dish is extremely tasty and packed with healthy ingredients. The cumin spice gives it a little Mexican flare while adding multiple nutritional benefits. A pinch of cumin powder helps with digestion, relieves pain and cramps in the abdomen, and decreases congestion. Cumin can also be helpful for relieving temporal headaches. Cumin seeds are an excellent source of iron.


1 tablespoon olive oilChicken Quesadillas

⅓ cup diced white onion

1 ½ teaspoon minced garlic

½ cup seeded tomato

4 oz. (2 cups, well packed) kale, ribs removed

3 tablespoons dried cranberries

⅓ cup sliced almonds

⅛ teaspoon ground cumin

⅛ teaspoon ground black pepper

¼ teaspoon salt

4 6-inch tomato basil tortilla wraps

1 cup Cotija cheese

*Additional Option: 1 grilled chicken breast

Directions: Grill the chicken breast over medium heat for 10 minutes on each side. Preheat a skillet over medium heat for one minute. Add olive oil and heat for an additional 30 seconds. Add onions and cook stirring for one minute. Add garlic and cook for one minute. Toss in the tomatoes and cook for one minute. Add kale, cranberries, sliced almonds, and seasonings. Cook and stir for another two minutes. If desired, add in chicken breast.

Heat another medium sized skillet for one minute. Place a tortilla in the skillet and after 30 seconds flip the tortilla. Sprinkle cheese on the tortilla then add in 2 tablespoons of the kale mixture. Fold tortilla in half, then heat until cheese has melted, flipping as needed. Makes 4 servings.

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