Monte Christo Kale Quesadilla with Black Bean Chips


Oh dear. Sorry I’ve been gone for over a week. Reasons, et al.

Do you ever feel guilty about your grocery bill? I do. But I love this meal because it is cheap-cheap-cheap and still tastes delicious. Everything in here was already in my crisper or cupboards.

I made a version of this for BGE last night. There are some things that I still don’t know about him. I didn’t know if he liked Monte Christo sandwiches or not, so I texted his mom to ask her. I guess his mom away from her phone because his dad answered the text. “I do not know, he’s your husband [to be] what is a montie christo sandwich anyways love M.” So much for that idea, but it gave me a chuckle. I really like my future in-laws.

Anyways, I took a gamble and made it for BGE when he got home, and he loved it. I’ll include the recipe for the one I made for him below, but this is such a versatile recipe, you could make almost anything with it.

That’s one reason I love meals like quesadillas and pita pizzas. It takes minimal effort to customize them so each person can get exactly what they want. My version had corn tortillas, his had flour tortillas. I filled his with deli turkey, mine with kale and spring onion.

Monte Christo Quesadilla with Black Bean Chips


    for the Quesadilla:
  • 2 corn tortillas
  • 1/2 cup tightly packed kale
  • 1 spring onion
  • a few tablespoons of vegetable broth
  • 1/3 cup shredded cheese (I used a mix of cheddar and queso fresco)
  • for the egg dip
  • 1 egg, beaten
  • dash each of salt, cayenne, and garlic powder
  • 1 tsp sriracha
  • for the black bean chips
  • 1 can of black beans, drained
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • dash of cumin
  • optional, for serving
  • avocado, salsa


    for the quesadilla:
  1. Heat the vegetable broth in a skillet over medium heat.
  2. Add in the kale and spring onion.
  3. Cover and cook until the kale is wilted, 3-4 minutes.
  4. Uncover and cook, stirring, until any remaning broth is evaporated or absorbed. Remove from heat.
  5. Layer the cheese and kale on one tortilla, top with the second tortilla,
  6. make the egg dip
  7. Combine the egg, spices, and sriracha. Pour into a large dish.
  8. to cook
  9. Carefully sit the quesadilla into the egg dip and then flip it so it gets really eggy on all sides
  10. Melt some coconut oil in a pan.
  11. Cook over medium heat, about 4-6 minutes on each side, or until golden. Serve hot.
  12. for the black bean chips.
  13. Preheat the oven to 450
  14. Puree the beans with the spices until very smooth.
  15. Grease baking sheet and spread the beans onto it, forming about a 10 x 12 rectangle. It helps is your spatula is greased too.
  16. Score the beans. (I used a small biscuit cutter, but you can also just score into triangles.)
  17. Bake for 15 minutes. The chips should have separated where you made the score marks. Flip the chips and bake for 5 more minutes. This makes a small batch of chips (about 20-25 chips), but can easily be doubled.


For BGE's version: Take a huge flour tortilla, put a handful of cheddar on it, top with deli turkey, add another handful of cheese, and top with another flour tortilla. Set aside. Whisk two eggs with some salt, garlic powder, cumin, and about 2 tsp sriracha. Pour the egg mix into a big dish, and sit it quesdialla in the mix. Carefully turn it so that the other side gets eggy too. Melt coconut oil in a pan and cook on medium heat, about 5-7 minutes on each side, or until golden. Serve immediately with avocado.

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