Submitted by: Jessica Cunha
Original Recipe Found Here: Grow, Eat, Cook by Willi Galloway
- 1 large bunch of Swiss chard (12 leaves)
- 1 Tbs olive oil
- 1 c finely chopped onion
- 1/4 c sour cream
- 4 medium tortillas
- 1/4 c cilantro, chopped
- 1 c grated pepper jack cheese
- 1 c crumbled Cotija cheese
- 1 tsp ground corriander
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- hot sauce
- 1 lime, cut into wedges
- vegetable oil
Wash, but do not dry, chard leaves. Cut off the stems and slice them 1/4 inch thick & cut the leaves into 1/2 inch ribbons. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 3 minutes. Add the chard stems and cook, stiring often, until they become a little tender, about 6-8 minutes. Add the chard leaves and cook, stiring frequently, until they wilt and become tender, about another 3-5 minutes.
For each quesadilla, spread 1 Tbs sour cream on a tortilla. Top with 1 Tbs cilantro, 1/4 c pepper jeck, one quarter of the chard mixture, and 1/4 c Cotija. Sprinkle with one quarter each of the spices and a dash of hot sauce. Squeeze lime juice over the top. Fold the tortilla in half to enclose the filling.
Brush a large skillet with vegetable oil and place over medium heat. Place the quesadilla in the pan and cook, turning the quesadilla once, until the tortilla is lightly browned and the cheese is melted, about 4 minutes total. Repeat with remaining quesadillas and serve warm.