Friday, May 06, 2005

Guadalajaran Swiss Chard Quesadillas

Guadalajaran Swiss Chard Quesadillas (Adapted from Veg Times)

2 tablespoons canola oil
3/4 cup chopped onion
2 garlic cloves, minced
1 serrano chile, minced
1/4 teaspoon cumin seeds
1/8 teaspoon dried Mexican oregano
1/4 cup tequila
12 ounces Swiss chard, trimmed
8 6" white corn tortillas
4 ounces shredded Monterey Jack cheese

In a Dutch oven, heat oil over medium heat. Add onion and cook until it begins to turn golden, about 5 minutes. Mix in garlic, chile, cumin and oregano - continue to cook for 2 minutes. Pour in tequila and let simmer until the liquid evaporates, about 1 to 2 minutes. Stir in chard. Cover, reduce heat and let cook until chard wilts - about 5 minutes. Remove the cover and let cook until the remaining liquid has evaporated, about 3-5 minutes.

Add 1 tortilla in a skillet placed over medium heat. Scatter the top of the tortilla with 1 ounce of cheese (about 1/4 cup). Arrange 1/4 cup of the chard mixture on top of the cheese and top with another tortilla. Let cook until each side has turned golden - about 2 minutes per. Repeat with remaining tortillas, cheese and chard mixture. Cut into wedges to serve.

Makes 4 servings.

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