Yes, I know it sounds strange, but trust me on this.  One of the fun things we do around here is play “stump the cook.” Sherry will say, “I’m getting a bit hungry; can you fix me up a little something?”

Magic words I LOVE to hear.  *S*  Nothing is more fun for me than to jump at her beckoning; dash into the kitchen; and see what I can whip up from just what’s in our fridge and pantry. This recipe came from that. Both of us agree that it’s a keeper!

Ingredients

Kale, prepared according to this recipe
tortillas (Traditionally, flour tortillas; we like corn.)
yellow cheese; grated
1/4 cup sour cream
1/4 cup Pace Picante Sauce
1/4 cup Cotija cheese; grated
1 cup cooked chicken; diced (I like to used smoked chicken.)

Directions

Begin warming a non-stick skillet over medium heat.

Warm up chicken in microwave. Stir in Picante Sauce, Cotija, and sour cream. Set aside. Warm up Kale and set it aside.

Place tortilla in skillet and top with grated yellow cheese. Cover skillet for a minute or so to begin melting the cheese. When cheese begins to soften, top with an even layer of chicken mixture; then with Kale mixture. Top with another tortilla and cover skillet.

Lift edge of quesadilla now and then to check for scorching. When the edges begin to show signs of browning, flip with a wide spatula.

Cook another couple of minutes; then transfer to plate or bowl. Serve with more sour cream; more salsa; cilantro; or slices of avocado.