1Green Onionwhite and light green parts, roughly chopped
Heat a small skillet over medium-low heat. Add one teaspoon of olive oil, green onion, crushed chiltepin, and kale to the skillet. Cook for about 2-3 minutes, stirring frequently, until the kale is wilted. Remove it from the heat.
Lay the tortilla flat on a plate. Evenly spread the cheese on one half of the tortilla. Layer the kale evenly on top of the cheese. Fold the other half of the tortilla over the top of the kale.
Heat the remaining teaspoon of olive oil over low-medium heat. Cook the quesadilla for about 4 minutes, flipping once, until the tortilla is golden brown and the cheese is melted. Cut into triangles and serve.