- 4 large corn tortillas
- 2 cups kale , stems removed and cut into thin strips
- 2 medium sweet potatoes , peeled and large diced
- 1 cup grated cheddar cheese
- 3 tablespoons olive oil , divided
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon honey
- 2 red onions, medium, thinly sliced into semi-circles
- 2 garlic cloves , minced
- salt and freshly ground pepper, to taste
Place diced sweet potatoes in a pot with salted water, bring to boil and cook on low for about 15 minutes, or until potatoes are tender. When cooked, drain well. Using a potato masher or the back of a large fork, mash them. Season with salt and pepper to taste and set aside.
In a small bowl, combine the vinegar, honey and 1 tablespoon of olive oil. Season with salt and pepper. In a large pan, heat 2 tablespoons of olive oil over medium heat and add the onion. Cook until tender and slightly translucent, about 3-4 minutes. Add the balsamic sauce to the onions, mix well and cook over low heat for 8-10 minutes. Add in the garlic and kale and continue cooking for another 3-4 minutes, until the kale has wilted. Remove from heat.
Place the tortillas on a work surface. Spread about 1/3 cup of the potato mixture on half of the tortilla. Then layer with 1/4 cup of kale/onion mixture and sprinkle with 1 tablespoon of sliced olives. Top with about 1/4 cup of the cheese (or to taste). Fold the empty half of the tortilla on top of the filled side and press down gently. Repeat with remaining tortillas.
Wipe out the pan, reheat over medium-high heat and spray lightly with nonstick cooking spray. Cook the quesadillas for 2 to 3 minutes on each side, or until golden brown and the cheese is melted. Remove from the heat and cool slightly. Cut quesadillas into wedges. Serve with sour cream, hot sauce, or any dipping sauce you like. Enjoy!