Swiss Chard Quesadillas

When done wrap in foil to keep it hot while you cook the remaining quesadilla. Heat oil in pot over medium heat.

Spinach Tempeh Quesadillas If You Use A Large Skillet Or Griddle You Can Cook More Than 2 Quesadillas At A Time Offer Sc Recipes Chard Recipes Vegan Dishes

Press down to flatten quesadilla you can use something heavy like another pan to keep the tortilla.

Swiss chard quesadillas. Cook bacon in a large nonstick skillet over medium high heat stirring often until crisp 2-3 minutes. Cook each quesadilla in the dry skillet until browned on the bottom then flip it over with a spatula to cook the second side. 12 ounces Swiss chard or spinach 8 corn tortillas or 8-inch flour tortillas or 4 12-inch flour tortillas 8 ounces grated Monterey Jack cheese hot sauce or salsa optional.

These quesadillas are easy and ready in a flash. Stir again seeing how much of the water has evaporated. Cook covered just 1-2 minutes then uncover and continue to cook stirring regularly as the mixture continues to reduce another 4-5 minutes.

Swiss Chard and Black Bean Quesadilla. Cook uncovered for another 5- 7 minutes until most of the water has evaporated. Fill tortilla with 13 of the swiss chard mixture and 14 cup feta cheese.

Cover and cook stirring occasionally for 8 to 10 minutes until mushrooms have released moisture. Place a tortilla in a large saute pan over medium heat. The idea is to make them easy and ready in just a few minutes.

Reduce heat to medium and add onion and garlic. Add onion and sauté 5 minutes or until golden. After a few moments cooling mix in the cheese and cilantro.

2 whole tortillas we used spelt flour tortillas 12 bunch of swiss chard stems removed and torn into bit size pieces. Repeat cooking process with remaining filling and tortillas. Remove and discard stem and seeds from pepper chop.

Onions swiss chard stems and jalapeños. Uncover and cook until. Cover and allow to cook for 5 minutes.

In a large nonstick skillet heat 2 tablespoons of the oil over medium-high heat until shimmering. Place one tortilla on the skillet. Stir until onion softens and caramelizes slightly about 3-4 minutes.

Remove the pan from the heat add the cider vinegar and stir to incorporate. Peel and chop onions. Add vegetables in order stirring in between.

Add the onion and mushrooms to the pan and season with salt and pepper. Add mushrooms and onions and season with salt and pepper. Heat 1 Tablespoon olive oil over medium heat in cast iron skillet.

Place second tortilla on top. Remove stems from epazote and discard slice leaves into ribbons. In a frying pan warm up oil over medium heat.

Add vinegar and salt and pepper. Stir in garlic chile cumin and oregano and sauté 2 minutes. Cook the chard.

Cover and cook stirring occasionally until the mushrooms have released their liquid 8-10 minutes. Add 2 tablespoons of cheese and a heaping tablespoon of the Swiss chard mix. Heat a large dry skillet over medium high heat.

Add the Swiss Chard and cover immediately to wilt. Play with the recipe and add whatever you wish. Remove stems from Swiss chard and chop tops and stems separately.

Let quesadilla cook about 2-3 minutes on each side until slightly browned.

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