- Place poblano pepper on foil under broiler until skin blisters and darkens, about 5 minutes. Seal in foil until cool enough to handle — about 5 minutes, remove skin, seeds and stem; dice.
- Heat water in small skillet. Add kale and salt, stir until kale is wilted, remove from heat. Place ½ cup beans in a bowl; mash. Add remaining ½ cup beans, diced poblanos and kale; mix.
- Divide bean mixture among tortillas, top with chicken and cheese. Fold each tortilla in half over filling and lightly coat with cooking spray (on both sides).
- Heat skillet to medium heat. Add 2 quesadillas; cook until lightly browned on each side (about 2 minutes per side). Repeat with remaining quesadillas. Cut each quesadilla into 3 pieces.
Servings: 6 (2 pieces per serving)