Kalesadilla

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/3 cup finely chopped red bell pepper
• 1/3 cup finely chopped red onion
• Pinch of ground cumin
• 1 1/2 cups thinly sliced kale
• 1/4 teaspoon butter
• 3/4 cup of grated mild cheddar
• 2 flour tortillas

Directions

1. Warm the olive oil in a medium sauté pan over medium high heat. Stir in the chopped bell pepper and red onion, and cook until they begin to soften, about 3 minutes.
2. Dust the vegetables with ground cumin, then add the thinly sliced kale and toss everything together. Continue cooking over medium high heat for a minute more, then turn the heat down to low and put a lid on the pan. Cook for a couple more minutes, until the kale is tender, then take the pan off the heat.
3. Set a large cast iron pan over medium high to high heat. Rub a little butter across the bottom, add a flour tortilla, and warm it until air bubbles start puffing up in the tortilla. Flip it, then reduce the heat to medium.
4. Scatter half of the cheese over the tortilla. Spoon a couple scoops of the kale, pepper and onion filling onto one half.
5. Fold the bare half of the tortilla over the filling, then press it gently with a spatula. Once the cheese has melted on the bottom side, turn the quesadilla over.
6. When the cheese has melted on the second side, transfer the quesadilla to a cutting board. Repeat the same process with the other tortilla and the remaining cheese and filling. Cut the kalesadilla into thirds and serve.