Warm Kale Triangles

This yummy and hearty appetizer made with kale and earthy mushrooms will wow your tastebuds!

20 minutes

10 minutes

1 2 3 4 5

1/2 bag Tostitos^® Restaurant Style tortilla chips
1 tsp (5 mL) butter
1 tsp (5 mL) olive oil
8 oz (250 g) sliced button mushrooms
1/2 cup (125 mL) thinly sliced red pepper strips, cut into 1-inch (2.5 cm) lengths
1 clove garlic, minced
1 cups (250 mL) finely shredded kale (ribs removed)
Pinch each of salt and pepper
2 tbsp (30 mL) goat cheese, crumbled (optional)
1 tbsp (15 mL) finely chopped chives (optional)

Arrange Tostitos^® Restaurant Style tortilla chips in single layer on serving platter.
Heat butter and oil in large non-stick skillet set over medium-high heat. When butter begins to foam, cook mushrooms, stirring occasionally, for 2 to 3 minutes or until starting to brown.
Add red pepper and garlic; cook, stirring frequently, for about 2 minutes or until peppers are softened.
Add kale; cook, stirring frequently, for about 1 minute or until kale is wilted. Stir in salt and pepper. Remove from heat.
Place teaspoonful of mushroom mixture on each tortilla chip.
Sprinkle with goat cheese and chives (if using).