Even kiddos will like these garlicky, cheesy, veggie-packed quesadillas.
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.