1 tablespoon olive oil
1 pound white mushrooms, sliced
1 jalapeno, deseeded and minced
1 garlic clove, minced
2 scallions, thinly sliced, white and green parts separated
1 cup chopped lacinato kale
Juice of 1 lime
4 flour tortillas
1 cup shredded Mexican blend cheese
1 tablespoon chopped cilantro
Salsa and lime wedges for serving
Preheat the oven to 425 degrees F.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the mushrooms and sauté for 5 minutes until the mushrooms start to brown. Stir in the jalapeños, garlic and white parts of scallions and continue cooking for a few minutes until the mushrooms are caramelized and fragrant. Stir in the kale, lime juice and the green scallions.
Place the flour tortillas on a sheet pan line with parchment. Spoon the mushroom filling and 1/4 cup shredded cheese on one half of each of the tortillas. Fold over the quesadillas creating a half-round shape.
Bake the quesadillas for 10-12 minutes until they are lightly browned and the cheese has melted.
Cut the quesadillas into quarters and top with chopped cilantro. Serve with salsa and lime wedges.