Categories: Sandwiches

Ingredients

• 3 garlic cloves, chopped
• 1 red jalapeno, sliced
• 2 tsp vegetable oil
• 4 cups baby kale
• 1 cup fresh cilantro leaves
• 3 corn tortillas
• 1 cup grated Monterey Jack
• guacamole and lime wedges, for serving

Directions

1. In skillet, cook garlic and chile in oil over medium heat, stirring often, until aromatic, about 30 seconds. Add kale and cilantro; season. Stir until kale wilts, about 2 minutes. Remove kale from pan. Add 2 tortillas to same pan; top each with kale and cheese. Stack 1 tortilla on top of other in pan. Top with remaining tortilla. Cook over medium heat until cheese melts, about 3 minutes per side. Cut into 4 wedges. Serve with guacamole and lime wedges.

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