Heat 1 tsp. olive oil over medium heat. Add 1 tortilla to hot oil. Reduce heat to medium-low. Top with kale mixture. Top with cheese mixture. Top with another tortilla. Cook 1 minute or until browned on the bottom.
Carefully flip quesadilla over, and cook 2 minutes on second side, or until browned and cheese is melted.
Repeat with remaining tortillas and fillings. Serve with sour cream, avocado, and additional green onions, if desired. 2
Butternut Squash Soup
Steam squash in steamer basket until soft.
Blend cooked squash and 1 c. broth in a blender or with an immersion blender until smooth.
If you want thinner soup, add more broth. Season with salt and pepper, if desired. (I like it without!)