Quesadillas with Jalapeno Jack and Fresh Chard

Quesadillas with Jalapeno Jack and Fresh Chard

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Ingredients

1-1/2 cups finely chopped red onion
Vegetable or olive oil
1-1/2 cups coarsely chopped chard leaves, packed
4 flour tortillas (8-inch)
1/2 pound jalapeno jack cheese, thinly sliced
1 teaspoon crushed red pepper flakes

Directions

Saute onion in large oiled skillet for about 5 minutes or until tender-crisp. Add chard and saute 1 minute longer. Steam tortillas in steamer or in microwave oven for about 1 minute or just until flexible. Top one half of each tortilla with one quarter of the cheese. Spoon one quarter of the onion-chard mixture on top of cheese. Fold each quesadilla over like a turnover and pat to stay folded. Wipe out skillet then heat over medium-high heat with a little oil in bottom. Add quesadillas and cook, turning once, until light golden and cheese melts. Cut each quesadilla into 3 or 4 triangles. Arrange on plate, garnish with red pepper and place in 250 degree oven until ready to serve. Makes 12 to 16 servings.

Special notes

Recipe and image provided by the National Onion Association



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