In a skillet, sauté chopped garlic and sliced red jalapeño chile in olive oil over medium heat.

Stir often until fragrant and slightly golden.

Add the packed baby kale to the skillet and cook until wilted.

This should take about 3-4 minutes.

Toss in fresh cilantro leaves and cook briefly until they just start to wilt.

Lay a flour tortilla in the skillet and sprinkle a portion of grated Monterey Jack cheese over one half of the tortilla.

Spoon a generous amount of the garlicky kale mixture over the cheese.

Fold the tortilla in half, creating a half-moon shape.

Press down gently with a spatula.

Cook until the cheese is melted and the tortilla is golden brown, approximately 2-3 minutes per side.

Repeat the process for the remaining tortillas.

Once cooked, cut each quesadilla into 4 wedges.

Serve with guacamole and lime wedges for a delicious Quesadilla Club experience