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.
chard taco treatment. Try it - you won't be disappointed!
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.