Wilted Turnip Green Goat Cheese Quesadilla with Avocado Pico de Gallo

For the pico de gallo:
In a medium bowl add the pico de gallo ingredients together, using the scallion bottoms and reserving the tops for the filling. Set aside until ready to serve.

For the filling:
In a sauté pan, lightly caramelize onions. Add in garlic and deglaze the pan with lemon juice. Add turnip greens and cover. Let wilt for about 10-15 minutes, stirring a few times so as not to char the pan. Add the reserved scallion tops and cover for 2 minutes.

To assemble the quesadillas:
Heat 1 teaspoon olive oil in a flat skillet. One tortilla at a time, place on the pan. Add filling to one side of the tortilla, then crumble goat cheese over top of filling. Fold tortilla over top (take care when folding it over so as not burn yourself). When both sides are crisp and golden brown, remove it from the pan and set aside. Check the heat on the pan and continue making the rest.

You can keep assembled quesadillas in a warm oven until they’re all finished.

When you’re ready to serve, cut each quesadilla into thirds, and place one tip on the other for plating. Top with pico de gallo and chiffonade nasturtium.