3 boneless, skinless chicken breasts, cooked and sliced
8 ounces monterey jack cheese, shredded
4 ounces goat cheese, crumbled
1 cup spinach
1 onion, sliced
½ bunch kale, chopped
2 cloves garlic, minced
1 teaspoon red pepper flakes
½ tablespoon butter
Olive oil
Instructions
Heat onion in skillet with a drizzle of olive oil over medium heat for 3 minutes. Add kale and red pepper flake, cooking for 3 more minutes. Add spinach and garlic for another minute. Set aside.
Lightly grease a large skillet with butter (reapplying for every new quesadilla). Lay tortilla on to pan and layer with monterey jack and goat cheese. Arrange chicken and kale mixture on to half of tortilla. Toast tortilla for about 2 minutes. Fold in half. Remove from heat and slice.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/11/10/goat-cheese-quesadilla/