Food & Cooking Recipes Lunch Recipes Collard Greens and White Beans Quesadilla Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 2 This dish makes use of leftovers from our Stewed Collard Greens and White Beans recipe. Ingredients 2 8-inch whole-wheat tortillas ½ cup grated sharp cheddar cheese ½ cup Stewed Collard Greens and White Beans Salsa Directions Toast tortillas in a large skillet until crisp, about 2 minutes per side. Top one tortilla with 1/4 cup cheese, collard greens and beans, and another 1/4 cup cheese. Top with remaining tortilla and toast until cheese is melted, about 6 minutes, flipping once. Serve with salsa. Rate it Print