Colorado Kitchen: Colorado Kale, Chicken & Bacon Quesadillas

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Chef Daniel Asher from Root Down shows us how to make Colorado Kale, Chicken & Bacon Quesadillas.

Colorado Kale, Chicken & Bacon Quesadillas


-2 8oz Boulder Natural boneless/skinless chicken breast, marinated (1/2C orange juice/2 Tbslp Olive Oil/1/4C soy sauce/1 Tblsp Dijon), grilled & sliced

-6 slices Tenderbelly Bacon, cooked until crispy & cut into 1" pieces

-2C Hazel Dell cremini mushrooms, sliced & sauteed (olive oil, sea salt & cracked pepper)

-2C shredded white cheddar

-1 bunch Aero Farms organic baby kale, sautéed (olive oil, sea salt, cracked pepper, fresh lemon juice)

-6 Raquelitas Tortillas

Tomato Relish:

-1.5C diced Circle Fresh Farms tomatoes

-1/4C balsamic vinegar

-2 Tblsp organic extra virgin olive oil

-sea salt to taste


-Motherlode Hot Sauce


-chopped cilantro


Setup all Quesadilla components.

on flat griddle warm tortillas, cover with cheese and then chicken, bacon, mushrooms & kale

Fold over and heat until ingredients are warmed, cheese is melted, and tortilla is crispy

remove from heat, garnish with limes, tomato relish, cilantro & Motherlode Hot Sauce!

Acknowledge the beauty of Colorado cuisine & eat slowly :-)

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