Sunday, June 20, 2010

Chard quesadilla.

We needed something quick and tasty on Friday evening, and it was late by the time I got into the kitchen.  After work, grocery shopping at two stores (welcome to my life), and vacuuming the whole house, dinner was the last thing on the to-do list.  Well, second to last.  There was also prep to be done for a simple and delicious BBQ the next day.  So it had to be quick.
We have celebrated chard in many ways in our household, and I have featured a number of chard recipes on this blog.  And I dare say ... this is one of the best.  It's not health food, and its not going to move mountains with its creativity.  But it's delicious, and sometimes (most of the time?), that's what really counts.
 Our chard this week was crisp and green and lovely.  It played a starring role in ... chard quesadillas!
We love chard tacos, and this recipe is inspired by that amazing chard taco treatment.  Try it - you won't be disappointed!
 Chard Quesadillas
Note: Since there are so few ingredients in this recipe, use the best tortillas you are willing to spend money on.  Seriously.  They make a huge difference.  Mine are a local tortilla company, and I pick them up at the Food Co-op and freeze half for a rainy day.  They are thick and sumptuous but don't bust the diet - only 180 calories, and every single calorie is worth it. 

1 bunch Swiss chard, washed, center rib removed, sliced into ribbons
1 yellow onion, diced
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh oregano, minced, or 1 teaspoon dried
2 medium-size tortillas
Shredded cheese - about 1/3 to 1/2 cup per tortilla
taco sauce and salsa - your preference

Heat the olive oil over medium heat in a saute pan and add the onion.  Saute the onion for about 7 minutes, turning the heat up slightly if needed to get a hint of a browning.  Add the garlic and cook for one minute.  Add the chard and oregano, plus salt and pepper to taste, and mix.  Add a drizzle or two more of olive oil if needed.  Add about 1/4 cup water to the pan, stir, then cover and reduce the heat to medium if you've got it up any higher.  Cook the chard for 6 minutes, stirring once or twice.  Remove from the heat.

To prepare your quesadillas, place a layer of cheese on one half of each tortilla, then top with a generous serving of the chard mixture.  If you like, add some taco sauce or a bit of salsa, then top with a little more cheese.  Place the quesadillas in a large pan, sprayed with cooking spray, over medium heat.  Heat until the tortilla browns a bit on the bottom and the cheese is melty; I like to cover my pan to facilitate the melting.  Flip the tortilla to cook on the other side.  Serve with extra salsa on the side.

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