Swiss Chard Quesadillas has a lot of recipes to sort through, and what we found interesting about this one is that you can use many green leafy vegetables in place of the chard (such as spinach). You can always sauté chard with olive oil, salt, pepper, crushed red pepper, vinegar and/or lemon juice. This recipe provides a unique way to use this beautiful green once it’s been sautéed.

• 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 Monterey jack cheese, grated

Heat oil in pot over medium heat; add onion and sauté 5 minutes, 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. 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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