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

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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:



Kale – chopped into small bits (stems removed first)

Mushrooms – sliced

Cream Cheese


Grated cheese blend (mozzarella & cheddar)


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


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.

Pour yourself a mimosa & get your feed on!   Then go HERE on Amazon and buy my book!


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One thought on “Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese & Poached Eggs

  1. Pingback: Garlicky Kale & Mushroom Pasta (with a Vegan Option) | Delightful-Delicious-Delovely

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