I have to admit, I’m getting tired of Swiss chard. This always happens toward the end of vegetable seasons. After so many months of trying to figure out what to do with this green, I’m feeling a little tapped. And on one particularly lazy day, I decided to forget even trying and just throw them in quesadillas. Seriously, people? Have you made quesadillas lately?! They’re awesome for cleaning out the fridge. And you go from zero to dinner in about 10 minutes flat. These were simple.
Drizzle of olive oil
3-4 cloves garlic
1 bunch Swiss chard
4 burrito-sized tortillas
8 oz Monterrey jack cheese, shredded
Salsa or sour cream for dipping
Just saute a bunch of Swiss chard (cleaned, stemmed, chopped) with 3-4 cloves of garlic in the olive oil until the garlic is fragrant and the chard is soft. On a large skillet over medium heat, lay down one tortilla. Sprinkle it with a handful of the cheese, half the chard mixture, a second handful of cheese, and a second tortilla. Flip after a couple minutes, cook another 2 minutes, and serve.
Having left over tortillas after this round of quesadillas, I made them again tonight. This time I used some frozen grilled chicken strips, cheese, and pesto mixed with mayonnaise. Same method, and once again delicious results. The lesson I’m quickly learning is that if you cover anything in cheese and put it between two tortillas, you win dinner. That’s math I can get behind!