Guadalajaran Swiss Chard Quesadillas Recipes

SIMPLE SPINACH QUESADILLAS

Steps:

• Tear spinach so that it does not all come out in one bite.
• Butter one side of a tortilla, drop in hot pan.
• Dump torn spinach in along with a handful of cheese. Sprinkle with chili powder.
• Fold tortilla in half over ingredients, omelet style.
• They are done when both sides are lightly browned and the cheese is melted.
• Serve with sour cream, salsa, whatever else you have on hand.

RED CHARD AND MUSHROOM QUESADILLAS

Steps:

• Heat oil in a large pan over medium high heat. Add garlic and, just as it starts to turn golden brown, mushrooms. Sautee until the mushrooms start to cook through.
• Add chopped chard. You may have to do this in batches, adding more as the previous batch wilts to a manageable amount in the pan. Once all the chard is in and slightly wilted, add broth. Cover and cook until the chard is tender.
• Uncover and, if there is still some liquid, allow it to cook almost completely off. When there is just a little bit of liquid, add butter and vinegar. These should combine with the small amount of remaining liquid and thicken into a nice coating for the veggies. Remove from heat. If serving to little ones who can't manage tortillas, separate out their portion of veggies, chop finely, and mix with some grated cheese.
• Wipe out pan and melt a pat of butter, swirling to coat bottom. Place a tortilla in the pan, sprinkle 1/2 of the cheese you want in a single quesadilla, top with veggies, sprinkle rest of cheese, and close with a second tortilla. When bottom layer of cheese melts and bottom quesadilla browns, flip. Melt and brown the other side, and viola! Repeat about 4 more times. Serve with choice of garnish(es).

GUADALAJARAN SWISS CHARD QUESADILLAS

Steps:

• Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden.
• Stir in garlic, chile, cumin and oregano, and saute 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.
• Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla.
• Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.
• Slice into wedges and serve.