Optional Toppings:jalapeno chilies, sliced into thin rings, seeds removed, guacamole, nonfat plain Greek yogurt, salsa

1. Fill a large saucepan with 4 cups water and bring to a boil over high heat. While water heats, slice kale leaves off the stems. Discard stems and chop the leaves into bite-size pieces. When water comes to a boil, add kale and boil for 6 to 7 minutes, until kale is cooked through. Drain in a strainer, shaking several times to help cool. When cool, squeeze out any excess water.

2. While kale cooks, preheat oven to 250 degrees. Have ready a large baking sheet. In a medium bowl, combine the cheese, green chilies, cumin, and chili powder.

3. Place 4 tortillas on a work surface and spread each with refried beans, leaving about a 1/2-inch space around the edge; use the whole can.

4. Heat a large nonstick skillet over medium heat and spray with cooking spray. Place one of the tortillas spread with beans in the skillet. Spread about 1/4 cup of the cheese mixture over the center, and top with a quarter of the kale. Place a second tortilla on top and press down slightly. When bottom tortilla is lightly browned, about 2 minutes, spray top tortilla with cooking spray and turn. Quesadilla is done when cheese is melted, about another 2 to 3 minutes. Repeat with remaining tortillas to make 4 quesadillas. Transfer each to the baking sheet to keep warm in the oven while making the remaining quesadillas.

5. To serve, cut each quesadilla into 6 wedges (a pizza cutter or kitchen scissors works well). Serve warm, with your choice of toppings in small bowls on the side.

Source: Hannaford fresh Magazine, November - December 2011