Grilled Kale and Mushroom Quesedilla

Ingredients:

• 3-4 kale leaves, leaves torn
• 4-5 crimini mushrooms, thick slices
• 2 garlic cloves, thinly sliced
• 1/2 onion, sliced
• 1 Tbsp olive oil
• salt & pepper, to taste
• Sonoma Valley Foods flour tortillas
• Clover Sonoma shredded cheese

Instructions:

• Preheat grill to medium-high. Chop veggies, season with salt and pepper and place in a grill basket. If you don't have a grill basket, shape aluminum foil into the shape of a box and poke a few holes in the bottom to let in heat and smoke.
• Add grill basket with veggies to grill and stir occasionally. Cook until veggies are softened and to your desired texture, then raise them to the top rack of the grill.
• Add a flour tortilla to grill and flip after 1 min, then top with cheese and grilled veggies and fold the tortilla in half. Flip after 1 min and cook until cheese has melted.
• Top your quesadilla with condiments as desired, and enjoy!