10 oz sliced mushrooms
1 tbsp butter
2 green onions, chopped
2 cups chopped lacinato kale (about 1 bunch)
1/2 tsp minced garlic
3 oz cream cheese
1/4 cup shredded monterey jack cheese
4 “burrito-size” flour tortillas
pinch of salt
Melt the butter over medium heat in a large saucepan. Once melted, add the mushrooms, green onions and a pinch of salt and saute for six minutes, or until soft. Add the garlic and kale and continue sauteing for another three-five minutes, until kale as wilted.
Reduce heat to low and stir in cream cheese to mushroom and kale mixture. Mix well. Remove from heat.
Heat a cast iron (or another large skillet) over medium heat. Place one tortilla on the skillet and add about a quarter cup of the mushroom mixture. Top with a sprinkle of grated cheese and then place other tortilla on top.
Cook quesadillas for about three minutes per side, until golden and cheese is hot and bubbly