Cheddar and Greens Quesadillas

231 calories | 18g carbs | 15g fat (4g sat fat) | 7g protein | 418mg sodium | 2g fiber | 1g sugar (0 added sugar) per serving

Serves 4 for $4.22

This kid-friendly recipe is a great way to sneak vegetables into a meal.

Ingredients

• 4 small flour tortillas, fajita size
• 1 bunch kale, roughly chopped
• ½ cup canned diced tomatoes, no salt added, juice reserved
• ½ cup cheddar cheese, shredded
• 2 tablespoons oil, divided
• 2 teaspoons chili powder

Instructions

1. Heat 1 tablespoon oil. In a large non-stick skillet (that has a lid) over medium heat. When the oil is hot, add the kale, tomatoes, chili powder and a little juice from the canned tomatoes. Cover and cook 10 minutes until the greens are tender, adding more reserved juice from the tomatoes as needed. Transfer the greens to a bowl and wipe out the pan.
2. Place the greens on half of each tortilla and sprinkle each half with cheese. Fold in half.
3. Heat remaining oil over medium heat. Place two quesadillas in the pan and cook 4 minutes or until golden brown. Flip and cook 3 more minutes. Cook the remaining quesadillas.
4. Cut into triangles and enjoy.

Green Swap

Instead of kale, you can use fresh, canned, or frozen Swiss chard, rainbow chard, collard, mustard, turnip, or radish greens.

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