Hominy-Kale Quesadilla — Three Many Cooks

Ingredients

• 2 tablespoons pure olive oil
• 8 ounces kale, stemmed, washed and coarsely chopped (about 8 cups)
• 2 large garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 can hominy, drained (or 1 can beans)
• 6 medium (8-inch) flour tortillas
• 1½ cups Pepper Jack cheese, grated
• ¼ cup each: chopped fresh cilantro and sliced scallion greens