Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce

Ingredients

• 5 oz. package Baby kale
• 1/2 tsp. olive oil
• 4 flour tortillas
• 3/4 cup grated low-fat or full-fat mozzarella
• 1/4 cup Ranch dressing
• 1-2 tsp. Sriracha sauce

Directions

1. Mix the Ranch Dressing with Sriracha Sauce, tasting as you go, and set the dipping sauce aside. If you make a light Ranch from a package mix, half buttermilk with half mayo and fat-free Greek yogurt works here.
2. Brush a large nonstick pan with the olive oil, warm the pan, then add all the kale at once.
3. Toss the kale around in the pan until every bit has softened, then turn off the heat. This should take about a minute.
4. Set a second non-stick pan over medium heat, place a tortilla in it, and scatter on just enough cheese to lightly cover the tortilla. More cheese is coming, so go easy here.
5. Arrange half the wilted kale over that cheese, then add another light sprinkling of cheese on top.
6. Place the second tortilla over the cheese.
7. With a large turner, gently press the quesadilla so the melting cheese helps hold the tortillas together.
8. Flip the quesadilla and keep cooking until both sides are browned and the cheese has melted completely. Turning it a couple of times is helpful so you can keep an eye on the color on both sides.
9. Total cooking time was about 4 minutes, though your stove’s medium heat may run hotter or cooler.
10. When the quesadilla is ready, transfer it out of the pan, cut it into fourths with a long knife, and serve hot with the Sriracha-Ranch dipping sauce.