1 bunch Swiss Chard, sliced into ½” pieces
1 stalk Green Garlic, sliced thinly
½ tbsp Chili Powder
½ tbsp Ground Cumin
4 oz Monterey Jack, grated
4 oz Queso Fresco
4 large (or 8 small) Corn Tortillas
Over low heat, cook garlic in a pan with olive oil until slightly browned. Add chard stems, chili and cumin. Sauté for about a minute, then add the chard greens and a few tablespoons of water (to wilt the greens). Stir for five minutes until tender, then set aside.
Place another pan over medium-low heat. Add a tortilla, then 2 oz of each cheese and a generous heap of greens. Top with a second tortilla and place a small cast iron pan/kettle/cooking brick on the top of the tortilla to weigh it down. Cover the pan and let cook for about 3 minutes on each side, using a flat spatula to flip the quesadilla. When the cheese is melted and oozing and each tortilla is golden brown around the edges, they’re ready.
Serve with salsa for dipping!