So much chard! When in doubt, make something Mexican! Why not use it to make it a quesadilla? The chard provides a nice depth to the everyday quesadilla – add some meat (or not) and top with homemade guacamole. Delish!
Tanta acelga! Por que no prepares una quesadilla? La acelga da un poco de profundidad al sabor a la quesadilla normal – anada un poco de carne (o no) y un poco guacamole encima. Bien sabrosa!
#summertimecookin #swisschardquesadillas #mexicanfoodaddict #cocinadelverano #addictaalacomidamexicana
Swiss Chard Quesadillas
1 bunch organic chard
1 Tablespoon organic olive oil
½ Tablespoon organic apple cider vinegar
Salt and pepper to taste
1 teaspoon cumin
½ teaspoon cayenne
1 ½ -2 cups cheese of your choice (I use spicy cheddar or jack)
Meat of your choice (optional – I chopped up some roast beef and used it)
6 corn tortillas
Guacamole (recipe below)
4 Tablespoons olive oil
For the chard:
Rinse and pat dry the chard leaves. Chop coarsely. You can remove the stems if you like or leave them. Cook the chard: Heat 1 Tablespoon olive oil over medium heat in cast iron skillet. Add chard leaves. Stir. Cover and allow to cook for 5 minutes. Stir again, seeing how much of the water has evaporated. Add vinegar and salt and pepper. Cook, uncovered, for another 5- 7 minutes until most of the water has evaporated. Remove from heat.
For the quesadillas:
Preheat oven to 300’. Heat 1 Tablespoon oil in another skillet over medium heat. Place 2 tortillas on the skillet and heat for 1 minute. Place one of these tortillas in the center of the skillet. Place a small handful of cheese in the center of the tortilla and spread it around, keeping a ¼ – ½ inch border free of cheese. Add a scoop of chard mixture and spread around. Do the same with meat of your choice (optional). Sprinkle with cumin and cayenne. Add another small handful of cheese on top. Place tortilla on top and flatten slightly with a spatula. Reduce heat to medium-low. Cover pan with a lid and allow to cook for 3 minutes. Flip the quesadilla with a metal spatula and flatten slightly again. Place the lid back on the pan and allow to cook for an additional 3 minutes until the bottom tortilla has a nice browned color. Remove quesadilla to baking sheet in pre-heated 300’ oven. Continue making the remaining quesadillas using the same method until you have used all the toppings, about 6-8 quesadillas. Top with homemade guacamole and your favorite salsa.
For the guacamole:
1 ripe avocado
½ raw or roasted jalapeno, diced
¼ tomato, diced
¼ red or yellow onion, diced
2 teaspoon salt
2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cayenne
1 large handful cilantro, finely chopped (including stems)
Cut the avocado in half and then cut it into slices inside its skin. Scoop the avocado meat out of its skin
with a spoon into a bowl. Mash the avocado well with a fork. Add the juice of 1 lime and stir. Add the
salt and spices and stir. Add the diced tomato, jalapeno, onion, and cilantro and mix everything together. Add more lime juice to reach your desired thickness and consistency. Add more salt to taste.
Makes 4-6 servings.