Ethiopian-Style Azifa Quesadilla
A unique twist on traditional quesadillas, blending Ethiopian flavors with Mexican cuisine. This dish combines the spicy kick of azifa with the comfort of melted cheese.
Ingredients
- ●1 cup, dried Ethiopian azifarehydrated according to package instructions
- ●1 cup, chopped Dried kalerehydrated according to package instructions
- ●1 cup, shredded Monterey Jack cheesefor quesadilla filling
- ●1 tablespoon 1 tablespoon olive oilfor sautéing
- ●1 small 1 small onionchopped
- ●1 clove 1 clove garlicminced
- ●1 teaspoon 1 teaspoon cuminoptional
- ●1/2 teaspoon 1/2 teaspoon paprikaoptional
- ●to taste Salt and pepperfor seasoning
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rehydrate the azifa and dried kale according to package instructions.
- 3
In a large skillet, heat the olive oil over medium heat.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for an additional minute.
- 6
Stir in the cumin and paprika (if using).
- 7
Add the rehydrated azifa and kale mixture to the skillet and cook until heated through.
- 8
In a separate pan or griddle, melt a small amount of cheese over medium heat.
- 9
Place a tortilla in the pan and sprinkle shredded cheese on half of the tortilla.
- 10
Add the azifa and kale mixture on top of the cheese.
- 11
Fold the tortilla in half to enclose the filling.
- 12
Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
- 13
Flip the quesadilla and cook for an additional 2-3 minutes or until the other side is crispy and the cheese is melted.
- 14
Serve hot and enjoy!