Wednesday, March 07, 2007

Chard makes another appearance....

Since we have tried Swiss chard a couple times now, we've found that we both quite enjoy the flavor it adds to recipes. It can be prepared similar to spinach, but has a heartier texture and brings a bit stronger presence to the dish it is used in. We were able to use it again in yet another new fashion with tonight's speedy dinner of Guadalajaran Swiss Chard Quesadillas.

Between the golden crispy white corn tortillas is a chard mixture that consists of sautéed onions, garlic, a serrano chile for heat, whole cumin seeds and Mexican oregano which adds a slightly more pungent flavor. For a unique flare, tequila is poured in and allowed to simmer down, before the chard is added, to impart a strong kick to the dish. Once the chard has been brought into the skillet, it steams until the leaves wilt and is then given a few minutes to bubble away until any remaining liquid has a chance to evaporate. Besides adding a sharp flavor, a scattering of Monterey Jack cheese on the bottom of the first tortilla will be the glue that hold the two pieces together. If you want to make the process of crisping up the tortillas go a bit faster, you may want to think about having a couple skillets going so it doesn't take too long to get them finished.


  1. I was just watching the weather channel (lame, I know) and they showed all the snowy conditions in Frederick, Maryland!! I thought, I know Joe and Jeff from there!! You guys stay warm and be careful in that weather. Jancd

  2. Joe,
    This is not in anyway authentic but something I tried that I like. I make my quesadilla as normal to brown it a bit and then finish in the oven at 350 degrees for 10 minutes or so to get it crispier and make sure everything is heated through.

  3. These look great! The chard probably balances out well with the swiss cheese.

  4. Anon - We got a quick 4" of snow, but most of it is gone already! Weird weather here!

    Deb - that is a fantastic suggestion! I will have to try that out!

    Bradley - Thanks!