Grilled Kale, Chicken & Cheddar Rolled Quesadillas

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Healthy and delicious, these easy grilled chicken quesadillas make a satisfying lunch, dinner or appetizer.

Tips:
• Use multi-grain or whole wheat tortillas.
• Serve with salsa, sour cream or extra guacamole on the side.

Ingredients

2 tbsp (30 mL)	olive oil
1	onion, diced
2	cloves garlic, minced
6 cups (1.5 L)	thinly sliced kale
2 tbsp (30 mL)	lime juice
1 tsp (5 mL)	ground cumin
1/4 tsp (1 mL)	each salt and pepper
1 1/3 cups (325 mL)	shredded cooked rotisserie chicken
1/2 cup (125 mL)	guacamole
4	large flour tortillas
6	Black Diamond® Medium Cheddar Natural Cheese Slices

Heat oil in large skillet set over medium-high heat. Cook onion and garlic for 3 to 5 minutes or until slightly softened. Stir in kale, lime juice, cumin, salt and pepper. Cook for 3 to 5 minutes or until kale is wilted and tender. Stir in chicken.
Preheat grill to medium-heat; grease grate well. Spread guacamole evenly over tortillas; place 1 1/2 cheese slices on each tortilla. Divide chicken mixture evenly over top. Fold in sides; roll up tightly. Wrap each quesadilla individually in foil.
Grill quesadillas for 5 to 8 minutes or until toasted and cheese melts. Let stand for 5 minutes; open carefully using oven mitts.

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