My Absolute Favorite Quesadillas, Bordering on My Favorite Thing of All Time

This recipe truly did come from having a LOT of farmer's market kale, and my love for Mexican food. It can be made pretty basically (without the potatoes) or with additions like guacamole or roasted red peppers. Really, it comes down to the sauce. As in all my recipes, amounts are approximate.

2 bunches of kale, chopped- best if it has been blanched (briefly boiled) and squeezed dry first. It should come to about a cup of condensed, vitamin packed greens. You can also use swiss chard, spinach, collard greens or any combination of these. Frozen spinach works well too.

1 small yellow onion, sliced

1 sweet potato, halved, then sliced into half circles (about 1/4-1/2 inch thick)

2-3 cloves garlic, minced

1/2 cup roasted corn, fresh or frozen

2 cups shredded cheese- cheddar and jack is a good combo

3 or more flour tortillas

Wicked good sauce- 1/2 to 1 t chipotle chile puree, depending on how spicy you want your sauce (see note about this magical condiment), 1/4 cup mayo, 1-2 T fresh lemon juice, 1 t brown sugar

Cumin, salt, "bayou" seasoning (salt, paprica, garlic powder, cayenne, black pepper, mustard powder, fresh lemon peel)

1 lemon wedge

To make chipotle chile puree, get one can of chipotle chiles in adobo sauce, available in the Mexican foods section of grocery stores, and puree in your food processor. Freeze the unused portion and use to add kick to soups, sauces, eggs, just about anything.

1 Heat about 3 T oil in a pan over medium, add sweet potatoes. Stir occasionally, and season with a good amount of salt (a couple good all-over shakes), cumin, and bayou seasoning (spicy, go easy). Cook until the potatoes are softened, about 8 minutes, and add garlic. Cook 1-2 minutes more, season to taste.

2 Meanwhile, heat oil in a separate pan and add onions. Allow them to brown. Add kale, season with a bit of salt and squeeze in lemon juice. Stir in corn.

3 Spray a pan (yeah I tend to use a lot of pans when I cook) with cooking spray and lay one tortilla in the pan. Cover one half with cheese (1/2 cup or so), a couple spoons of sauce, and a couple scoops of the potato mixture and kale mixture. Cook until cheese is melted and the tortilla is crisp. Transfer to a plate, repeat, go mmmmmmmmmmmmmmm.