Quesadilla Club with Garlicky Kale

Even kiddos will like these garlicky, cheesy, veggie-packed quesadillas.
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Quesadilla Club with Garlicky Kale Recipe

Recipe by Rochelle Palermo

Start to Finish: 20 minutes

Servings: 4


  • 3 cloves garlic, chopped

  • 1 red jalapeño chile, sliced

  • 2 tsp. vegetable oil

  • 4 cups (packed) baby kale (about 4 oz.)

  • 1 cup fresh cilantro leaves

  • 3 corn tortillas

  • 1 cup (4 oz.) grated Monterey Jack

  • Guacamole and lime wedges, for serving


In skillet, cook garlic and chile in oil over medium heat, stirring often, until aromatic, about 30 seconds. Add kale and cilantro; season. Stir until kale wilts, about 2 minutes. Remove kale from pan. Add 2 tortillas to same pan; top each with kale and cheese. Stack 1 tortilla on top of other in pan. Top with remaining tortilla. Cook over medium heat until cheese melts, about 3 minutes per side. Cut into 4 wedges. Serve with guacamole and lime wedges.