Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce

Ingredients

• 5 oz. package Baby kale 
• 1/2 tsp. olive oil
• 4 flour tortillas
• 3/4 cup grated low-fat or full-fat mozzarella
• 1/4 cup Ranch dressing
• 1-2 tsp. Sriracha sauce 

Directions

Before you make the quesadillas, mix together the Ranch Dressing and Sriracha Sauce to taste to make the dipping sauce. (I make my own light Ranch, and I confess I usually use a package mix with half buttermilk and half mayo and fat-free Greek yogurt mixed.)Brush a large nonstick pan with the olive heat, heat the pan, and add the kale all at once.Turn kale until it’s all wilted and the turn off the heat. (This only takes about a minute.)Turn the heat to medium under a second non-stick pan, lay a tortilla in the pan, and sprinkle on barely enough cheese to sparsely cover the surface of the tortilla. (You’re adding more cheese, so don’t over-do it.)Spread half the wilted kale over the cheese and sprinkle another sparse layer of cheese over the kale.Lay the second tortilla on top of the cheese.Use a large turner to press down on the quesadilla until the cheese starts to melt and sticks the tortillas together.Then turn the quesadilla and continue to cook until it’s nicely browned on both sides and the cheese is all melted. (I usually turn it a couple of times so I can see how both sides are browning.)Total cooking time for me was about 4 minutes, but it will depend on how hot your stove gets on medium.When the quesadilla is done, remove from the pan, use a long knife to cut it into fourths, and serve hot with the Sriracha-Ranch dipping sauce.