Kale & Monterey Jack Quesadillas with Spicy Radish Salsa & Fried Eggs

1 Cook the kale: Wash and dry the fresh produce. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the guajillo pepper sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

2 Assemble & cook the quesadiilas: Place the tortillas on a work surface. Top one half of each tortilla with the cooked kale and monterey jack cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the kale. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to two plates and immediately season with salt. Wipe out the pan.

3 Make the salsa: While the quesadillas cook, halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. Roughly chop the pepper. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the sliced radishes and scallions and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with 2 teaspoons of olive oil and season with salt and pepper.

4 Fry the eggs & serve your dish: In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the fried eggs over the cooked quesadillas. Top with the salsa, sour cream, and queso blanco (crumbling before adding). Enjoy!