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Mashed avocado (to slather onto finished quesadillas)

Cilantro, for garnish

4 large flour tortillas

Sliced serrano or jalapeño peppers, or hot sauce

2 cups shredded jack cheese* (see vegan option)

2 cups loose-packed leftover Big Green Kale Salad

Lime wedges, for serving

Extra-virgin olive oil, for drizzling

¼ cup additional cooked quinoa

½ cup store-bought tomatillo salsa

Step 1
Heat a medium skillet to medium-low and brush with olive oil.
Step 2
Add the leftover kale salad, the additional cooked quinoa and toss, lightly heating, just until the kale wilts, about 2 minutes.
Step 3
Remove from the heat and stir in a scoop of salsa. Season to taste.
Step 4
Assemble the tortillas with the shredded cheese and the kale/quinoa mixture. Wipe out the pan, and heat it to medium, with a drizzle of olive oil. Fold each filled tortilla in half and place each into the pan (you may have to work in batches).
Step 5
Heat the quesadillas about 2 minutes per side or until nicely charred. I like to put a loose cover on so that the steam helps the cheese melt. Repeat with all quesadillas.
Step 6
Serve with the remaining salsa, the avocado, lime wedges, peppers or hot sauce, and cilantro, as desired.