Superfood Quesadilla with Spicy Salsa

Finely chop the brown onion, peel and chop the garlic. Remove the stems of the kale and chop the leaves. Zest and juice the lemon. Thinly slice the long chilli. Heat 1 tbs of the oil in a non-stick frying pan over a medium-low heat. Cook the onion, stirring, for 4 minutes or until golden. Add the garlic and half of the cumin. Cook, stirring, for 1 minute or until aromatic. Stir in the kale and cook for 2 minutes or until wilted. Add the lemon zest and half the lemon juice. Season with salt and pepper. Grate the cheddar cheese and crumble the fetta. Transfer to a bowl and allow the mixture to cool for 5 minutes then stir in the cheddar and fetta cheeses.

Combine the tomato, chilli, remaining lemon juice and half of the oil in a bowl, season with some salt and pepper and reserve for later.

Brush a tortilla with a little of the remaining oil. Heat a non-stick frying pan over a medium-low heat. Place the tortilla, oil-side down, in the pan. Spread over a little of the kale mixture. Top with another tortilla brushed with oil. Press down gently to seal and cook, turning once, for 1-2 minutes each side or until golden. Transfer to the prepared trays and keep warm in the oven. Repeat with remaining tortillas and kale mixture.