![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqs24PvRPeylQlf_shio7SMNgEd4ELIZ8XAf4TSxfOPKBT3OS2doJ3eoj_NHnd0LT90BK8htAWa4NSeUv1V_Kq9KE7Mi_ChU2Pd7DPky7X9C3qX-zC8YiHCQ8zAI66tqCUeqNboKdp4Oj/s400/quesadilla2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47-gqbD483lR0BSty0NGmnD2fK8tL2XC91bm4GyRF_zST9RnavDaF8s1z9F9p3e_UYwHgWTrSDsw61j7MF695xtlMTYIz5fbQMGChqIsIQWy9tfdBMdLNUX6ntuXaWczEKHGdkJ5Grsqy/s400/quesadilla.jpg)
I'm making these this weekend.
Mushroom & Swiss Chard Quesadillas
makes 4
3 c sliced mushrooms
1 large bunch swiss chard, chopped, tough stems discarded
1 habanero or jalapeno, chopped
4 scallions, chopped
1 small handful cilantro leaves, chopped
1/2 t salt
eight 8” tortillas
2 c shredded cheddar, cheese
Preheat oven to 400F. In a large sauté pan, add the mushrooms, swiss chard and habanero, over medium-high heat. Cook 3-5 minutes, until mushrooms begin to give off their juice. Stir in scallions, cilantro and salt. Allow to cook, stirring occasionally, until the liquid is evaporated, about 5 minutes.
Arrange tortillas on two baking sheets. Divide cheese among each tortilla. Transfer to oven, and bake 2-3 minutes, until cheese begins to melt. Carefully remove from oven, and divide mushroom mixture among four tortillas. Top with the remaining four tortillas, and return to oven. Bake 4-5 minutes, until the edges turn golden brown. Enjoy topped with salsa and sour cream.
(Via Fresh 365)
PS: I ended up making these with kale and red pepper flakes instead of swiss chard and jalapenos. They were perfect substitutes.
No comments:
Post a Comment