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
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.