2 tsp olive oil
3 Tbsp chopped onion
4-5 cups chopped kale
2 Tbsp salsa or sofrito
2 large tortillas, any flavor
1/2 cup shredded cooked turkey
1/2 cup grated Cheddar cheese
In a large nonstick frying pan, heat the oil over low-medium heat. Sauté the onion for 2-3 minutes, until lightly browned. Add the kale and salsa or sofrito, and stir until the kale wilts and reduces in volume by half. Remove the pan from heat.
Preheat a griddle or a larger nonstick frying pan over medium heat.
Assemble the quesadillas: place the tortillas on your countertop. On one side of each of the tortillas, layer 2 Tbsp of cheese, half of the cooked kale, half of the chicken, and the rest of the cheese. Fold the tortilla in half, and place it on the griddle.
Cook until the tortilla is browned on the bottom, and the bottom layer of cheese has melted. With a spatula, gently flip the tortilla and cook until the second side is lightly browned.
Remove the quesadilla to a cutting board, and let it rest for 4-5 minutes before cutting into wedges with a serrated knife. Serve with additional salsa.