Garlicky Kale Quesadilla Club
Elevate your quesadilla game with the bold flavors of garlicky kale, cilantro, and Monterey Jack.
Ingredients
- 3 cloves garlic chopped
- 1 red jalapeño chile sliced
- 4 ounces baby kale packed
- 1 cup fresh cilantro leaves
- 1 cup 4 ounces grated Monterey Jack cheese
- 4 large flour tortillas
- 2 tablespoons olive oil for cooking
- Guacamole and lime wedges for serving
Instructions
- In a skillet, sauté chopped garlic and sliced red jalapeño chile in olive oil over medium heat.
- Stir often until fragrant and slightly golden.
- Add the packed baby kale to the skillet and cook until wilted.
- This should take about 3-4 minutes.
- Toss in fresh cilantro leaves and cook briefly until they just start to wilt.
- Lay a flour tortilla in the skillet and sprinkle a portion of grated Monterey Jack cheese over one half of the tortilla.
- Spoon a generous amount of the garlicky kale mixture over the cheese.
- Fold the tortilla in half, creating a half-moon shape.
- Press down gently with a spatula.
- Cook until the cheese is melted and the tortilla is golden brown, approximately 2-3 minutes per side.
- Repeat the process for the remaining tortillas.
- Once cooked, cut each quesadilla into 4 wedges.
- Serve with guacamole and lime wedges for a delicious Quesadilla Club experience
