Quesadillas with Jalapeno Jack and Fresh Chard

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.