Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese & Poached Eggs

All Photos © Christine Elise McCarthy 2014

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Sometimes I feel guilty posting something as a “recipe” when all I am really doing is suggesting a combination of ingredients. I had:

INGREDIENTS

Tortillas

Kale – chopped into small bits (stems removed first)

Mushrooms – sliced

Cream Cheese

Horseradish

Grated cheese blend (mozzarella & cheddar)

Eggs

Olive oil

I made the thing you see here.

Poaching eggs can be quite a thing. I have this handy little poacher:

I boiled the water beneath that the egg cuppy thing. A sprayed the cuppies with cooking spray. I added the egg & turned the heat off & covered the pan. I waited three minutes. I had poached eggs. HERE are some more professional suggestions about poaching eggs.

Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese

DIRECTIONS

Wait to poach your eggs until the quesadilla is nearly done.

Heat 1-2 TBS olive oil in a large saute pan. Add the kale & mushrooms & saute over med-high heat until the mushrooms & kale are tender. 5-10 minutes or so.

Meanwhile – with a fork, mix prepared horseradish – to taste – into a chunk of cream cheese. Set aside.

When you are ready to eat, heat a clean saute or grill pan over medium heat. Smear the cream cheese on a tortilla & place it the pan. Top with kale & mushrooms & grated cheese. Top with the another tortilla. Get the water for your poached eggs boiling.

Press this with the lid of a pan & heat a minute or two (or until it begins to brown), give it a good press with the lid & then carefully flip it. Press with the lid.

Now poach your eggs in the manner you selected.

When the quesadilla is ready, slice it up & stack it up & top it up with poached eggs.

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HAPPY SUNDAY!