1-First Step: Prep the Ingredients: Gather all ingredients. Thinly slice the shallot and jalapeño (removing seeds and membranes to reduce heat if desired). Smash and chop the garlic. Remove tough ribs from the cooking greens and roughly chop them into bite-sized pieces.

2-Second Step: Sauté Aromatics and Greens: Heat 1 tablespoon of oil or butter in a large skillet over medium heat. Add the shallot, jalapeño, red chile flakes, and garlic. Cook for 3 to 5 minutes until the shallot softens and begins to brown. Add the chopped greens along with a splash of water to create steam. Season with 1 teaspoon of salt and cook for 10 to 15 minutes until the greens are very tender. Remove from heat and set aside.

3-Third Step: Prepare the Tortillas: In the same skillet, heat the remaining 1 tablespoon of oil or butter until shimmering. Place as many tortillas as fit comfortably in the skillet and cook them for 2 to 3 minutes on one side until softened but not crispy. Remove tortillas and set aside on a plate.

4-Fourth Step: Assemble Quesadillas: Sprinkle crumbled feta and grated cheddar cheese evenly over one half of each tortilla. Divide the cooked greens evenly over the cheese. Fold the tortillas over to create half-moons enclosing the filling.

5-Fifth Step: Cook the Quesadilla Wedges: Wipe the skillet and heat over medium heat. Place the folded quesadillas in the pan (in batches if necessary). Cook each side for 2 to 3 minutes until golden brown and the cheese melts, flipping carefully to avoid spillage.

6-Final Step: Serve: Remove cooked quesadilla wedges and keep warm in an oven preheated to 250°F (120°C) until ready to serve. Serve with salsa, lime wedges, guacamole, or avocado slices if desired. Enjoy fresh for best texture and flavor.