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1 pound boneless chicken thighs
1 bunch of kale
1 small butternut squash
16 oz. bag of shredded Monterey jack cheese
8 whole grain 6” tortillas
½ cup canola or olive oil, divided
Salt and pepper to taste
Preheat oven to 350°.
Roughly chop kale, discarding thick or tough stems. In a large skillet, cook kale with a small amount of olive oil until wilted. Set aside.
Cut off 1-inch from both ends of the butternut squash. Discard ends. Use a peeler to remove outer skin from squash. Cut in half lengthwise and scoop out seeds. Working from the bottom, cut the squash into thin slices.
Lightly coat slices with oil, salt and pepper. Arrange on a sheet pan and roast until tender, about 20 minutes. Sprinkle with ¼ of the cheese when finished roasting.
Layer kale, squash and cheese on one half of the tortillas, dividing evenly among 8 portions. Fold the other half of the tortilla over and press down. Arrange folded quesadillas onto a sheet pan and bake at 350° until cheese has melted.
Remove from oven and cut into thirds. Serve hot.
