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green chili


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Don't overlook Kale for a quesadilla filling, it stands up well and holds it's texture, I love this. Try it.

Serves 2


  • 1/4 red onion, diced
  • 1 tablespoon olive oil
  • 1/4 red bell pepper, diced
  • 1/2 Green Hatch Chile, diced
  • 1  1/2 cups Organic red Kale leaves, washed, middle stem and vein removed, finely diced
  • 1 clove garlic, crushed
  • 4 small flour tortilla
  • 1/2 cup shredded Monteray Jack cheese
  • 1/4 cup Sour cream
  • squeeze lemon
  • pinch Kosher salt
  • pinch cumin


  1. Preheat large skillet/wok on medium/high heat, add oil, onion, red pepper, chile, cook 4 minutes
  2. Turn down heat, add garlic, mix cook 30 seconds
  3. Throw in kale, mix and keep it moving in pan cooking for 2 minutes
  4. Warm 4 tortillas, evenly sprinkle half the cheese on two of them, then layer kale mixture, sprinkle another layer of the remaining cheese, top with tortilla, flip and cook another minute or 2, until cheese is melted 
  5. Mix sour cream, lemon, Kosher salt and cumin
  6. Slice quesadillas, dip and eat




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White Bean Chicken Chili


White Bean Chicken Chili

We make this every year for Halloween because it's a nice change from regular chili and really delicious. Plus, it's perfect to put in a mug to eat while you are trick or treating - I mean while the kids are trick or treating.


  • 1 medium yellow onion, diced

  • 4 cloves garlic, minced

  • 1 tablespoon olive oil

  • 4 cans Great Northern White Beans

  • One 4 ounce can diced green chilies

  • 2 cups cooked shredded chicken

  • 2 teaspoons cumin

  • 1 teaspoon cayenne

  • 1 teaspoon dried oregano

  • 3-4 cups chicken broth

  • Kosher salt and pepper to taste

  • Chopped cilantro for garnish


  1. Drain beans

  2. In a medium pot, saute onions and garlic with oil until soft

  3. Add remaining ingredients - using broth to make it as thick or thin as you like

  4. Bring to a low simmer, turn down and heat through stirring well, salt & pepper to taste

  5. Serve topped with cilantro