I’m trying to include chard into our regular diet, my husband loves it and I was afraid to cook with it. Fear no more, thanks to this quesadilla.
What a pleasant surprise. The filling seems really light compared to the regular chicken, cheese and vegetable quesadillas I make, but turned out to be very filling and flavourful. The recipe says this will make four quesadillas, I only made 2 and used all the filling. Here is the recipe…or click HERE for a printable version from Vegetarian Times. Enjoy!
2 T vegetable oil
1 small onion, chopped (3/4 cup)
2 cloves garlic, minced (about 2 t)
1 jalapeño or serrano chile, minced
1/4 t cumin seeds
1/8 t Mexican oregano
1/4 C tequila (I used Aloe Vera Juice)
12 oz. Swiss chard, trimmed
8 6-inch corn tortillas
1 cup grated reduced-fat Monterey Jack cheese
1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in garlic, chile, cumin and oregano, and sauté 2 minutes. Add tequila, and simmer 1 minute, or until liquid has evaporated. Stir in chard. Cover, reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes, or until liquid has evaporated.
2. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve.