Guadalajaran Swiss Chard Quesadillas |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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There is a Guadelajaran Quesadilla recipe on here, also from Vegetarian Times, that uses spinach and ingredients are different. So I thought I'd post this one too. Ingredients:
2 tablespoons canola oil |
1 small onion, chopped (3/4 c) |
2 garlic cloves, minced (2 tsp) |
1 jalapenos or 1 serrano chili, minced |
1/4 teaspoon cumin seed |
1/8 teaspoon oregano |
1/4 cup tequila |
12 ounces swiss chard, trimmed |
8 (6 inch) corn tortillas |
1 cup light monterey jack cheese, grated |
Directions:
1. Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden.
2. Stir in garlic, chile, cumin and oregano, and saute 2 minutes.
3. Add tequila and simmer 1 minute, or until liquid has evaporated.
4. Stir in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts.
5. Uncover, and cook 3 minutes or until liquid has evaporated.
6. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla.
7. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.
8. Slice into wedges and serve.
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