Best Guadalajaran Swiss Chard Quesadillas Recipes

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GUADALAJARAN SWISS CHARD QUESADILLAS



Guadalajaran Swiss Chard Quesadillas image

There is a Guadelajaran Quesadilla recipe on here, also from Vegetarian Times, that uses spinach and ingredients are different. So I thought I'd post this one too.

Provided by WI Cheesehead

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 193.6, Fat 8.6, SaturatedFat 0.8, Sodium 205.4, Carbohydrate 27.1, Fiber 4.8, Sugar 2.3, Protein 4.6

SIMPLE SPINACH QUESADILLAS



Simple Spinach Quesadillas image

Necessity is the mother of invention. A vegetarian friend came to a cookout at my house and I wasn't expecting her, so I had to just throw something together. This was the result. They are not fancy, but I make them now when I get sick of my salad mix. You can add shredded cooked chicken, jalapeno or diced bell peppers, diced tomatoes, mushrooms, bacon, etc...when adding the spinach.

Provided by JenPo

Categories     Spinach

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 -4 cups Baby Spinach, salad
2 cups Mexican blend cheese, pre-shredded
4 -6 tortillas
4 tablespoons butter
2 -3 teaspoons chili powder
1/4 cup sour cream, to serve
1/4 cup salsa, to serve (I used white corn and black bean salsa)

Steps:

  • Tear spinach so that it does not all come out in one bite.
  • Butter one side of a tortilla, drop in hot pan.
  • Dump torn spinach in along with a handful of cheese. Sprinkle with chili powder.
  • Fold tortilla in half over ingredients, omelet style.
  • They are done when both sides are lightly browned and the cheese is melted.
  • Serve with sour cream, salsa, whatever else you have on hand.

Nutrition Facts : Calories 610.8, Fat 40.1, SaturatedFat 23.1, Cholesterol 106.2, Sodium 1409.1, Carbohydrate 42.2, Fiber 3.4, Sugar 5.1, Protein 21.6

RED CHARD AND MUSHROOM QUESADILLAS



Red Chard and Mushroom Quesadillas image

With a satisfying but modest amount of cheese, this dish is a healthier, any-night alternative. From ChowMama blog.

Provided by annh53182

Categories     Kid Friendly

Time 30m

Yield 5 quesadillas, 5 serving(s)

Number Of Ingredients 12

4 tablespoons vegetable oil
4 garlic cloves, minced
2 bunches red swiss chard, cleaned & chopped
12 ounces mushrooms (I used a mix of creminis and shitakes)
1/2 cup chicken or 1/2 cup vegetable broth
1 tablespoon butter
1 teaspoon sherry wine vinegar (use cider vinegar if feeding to kids under 12 mos)
cheddar cheese, and grated or monterey jack cheese, grated
about 10 organic corn tortilla (for 5 quesadillas)
organic sour cream, optional for garnish
organic cilantro, optional for garnish
organic guacamole, optional for garnish

Steps:

  • Heat oil in a large pan over medium high heat. Add garlic and, just as it starts to turn golden brown, mushrooms. Sautee until the mushrooms start to cook through.
  • Add chopped chard. You may have to do this in batches, adding more as the previous batch wilts to a manageable amount in the pan. Once all the chard is in and slightly wilted, add broth. Cover and cook until the chard is tender.
  • Uncover and, if there is still some liquid, allow it to cook almost completely off. When there is just a little bit of liquid, add butter and vinegar. These should combine with the small amount of remaining liquid and thicken into a nice coating for the veggies. Remove from heat. If serving to little ones who can't manage tortillas, separate out their portion of veggies, chop finely, and mix with some grated cheese.
  • Wipe out pan and melt a pat of butter, swirling to coat bottom. Place a tortilla in the pan, sprinkle 1/2 of the cheese you want in a single quesadilla, top with veggies, sprinkle rest of cheese, and close with a second tortilla. When bottom layer of cheese melts and bottom quesadilla browns, flip. Melt and brown the other side, and viola! Repeat about 4 more times. Serve with choice of garnish(es).

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