Guadalajaran Swiss Chard Quesadillas
30 minutes or fewer
is more aromatic than the Mediterranean oregano most cooks use, so it works especially well in spicy dishes.
- 2 Tbs. vegetable oil
- 1 small onion, chopped (¾ cup)
- 2 cloves garlic, minced (about 2 tsp.)
- 1 jalapeño or serrano chile, minced
- ¼ tsp. cumin seeds
- ⅛ tsp. Mexican oregano
- ¼ cup tequila
- 12 oz. Swiss chard, trimmed
- 8 6-inch corn tortillas
- 1 cup grated reduced-fat Monterey Jack cheese
1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in garlic, chile, cumin and oregano, and sauté 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.
2. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve.