Swiss Chard Quesadillas |
| Name: |
Jennifer Miller |
| Base: |
Eglin AFB |
| Recipe: |
INGREDIENTS Nutrition
SERVINGS 4 UNITS US
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
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. |
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