kale & chicken quesadillas

Is everyone as obsessed with quesadillas as we are? There's just something about that cheesy goodness in a crisped-up tortilla that makes my heart sing.

These quesadillas are kinda weird and extremely delicious. Make a kale dip, spread it on tortillas, then pile on mozzarella, chicken, and avocado. Just trust me on this one.

This makes a quick, fabulous weeknight dinner, but it would also be a great addition to your Superbowl spread! Dip IN the quesadillas = two birds, one stone.

Kale & Chicken Quesadillas (adapted from Take a Megabite)

makes 2 quesadillas

you'll need:

2 cooked chicken breasts, sliced into strips

1 tablespoon olive oil

3 cups kale, coarsely chopped

2 cloves garlic, minced

3 oz. goat cheese

1/4 cup plain Greek yogurt

4 tablespoons shredded parmesan

1/4 teaspoon red pepper flakes

kosher salt and freshly ground pepper to taste

4 tortillas (I used corn, but use whatever you like!)

1/3 cup shredded mozzarella

1 avocado, halved, pitted, and sliced

sliced green onions and lime wedges, for serving

Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add kale and cook and stir until it's wilted, about 3-4 minutes.

Mix the cooked kale, goat cheese, Greek yogurt, parmesan, red pepper, salt and pepper in a bowl. To assemble quesadillas, divide kale dip, chicken, avocado, and mozzarella between 2 tortillas. Top each one with the remaining tortillas.

Heat a large skillet over medium-high heat. Cook quesadillas on both sides until they are browned and crispy. Serve with scallions and a squeeze of lime.

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