Cheese and Chard Quesadilla

15 mins active15 mins totalMakes 2 servings
These quesadillas are a whole meal pressed between two tortillas. Swiss chard sautéed with green garlic and spices combines beautifully with a whole mess of melty Monterey Jack and queso fresco. Equal parts virtuous and comforting, we suspect that you’ll be coming back to this midweek dinner time and time again.


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

Step 1

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.

Step 2

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.

Step 3

Serve with salsa for dipping!