Categories: Mexican
Ingredients
- 2 tbsp vegetable oil
- 1/2 medium white onion, finely chopped
- 2 garlic cloves, finely grated
- 10 oz Swiss chard, ribs and stems removed, chopped
- 2 tsp fresh lime juice
- Kosher salt
- 6 oz sharp cheddar, grated
- 8 corn tortillas
- Grilled Salsa Roja (see recipe)
- Avocado-Tomatillo Salsa Verde (see recipe_
Directions
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Heat oil in a large skillet over medium. Cook onion and garlic, stirring occasionally, until golden brown, 6-8 minutes. Add greens a handful at a time, letting wilt slightly before adding more. Pour in 1/2 cup water and cook, tossing occasionally, until greens are tender, 6-8 minutes. Add lime juice; season with salt. Transfer to a plate; let cool.
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Heat a large cast-iron skillet over medium-high heat and mound 2 tbsp cheese directly on to skillet. Top with a tortilla and cook, pressing with a spatula, until cheese is melted, browned and crisp, about 1 minute. Place, cheese side up, on a baking sheet. Repeat with remaining cheese and tortillas to make 7 more quesadillas.
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Top each quesadilla with 2 tbsp greens mixture; fold in half and, working in batches, cook, turning halfway through, until greens are warmed through and tortillas are toasted, about 4 minutes.
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Serve quesadillas with Salsa Roja and Avocado-Tomatillo Salsa Verde alongside.