Tuesday, March 13, 2007

Chipotle Cheddar Chard Quesadillas

This recipe from Eating Well is technically a side dish, but a note along with the recipe suggested using it as a quesadilla filling. So that is exactly what we did! I made the chard and then piled it between chili-flavored tortillas from Trader Joe's. Then I toasted them in a skillet for a couple minutes on each side, and voila! We had them topped with sour cream, and served with TJ's Spanish rice.

Our reactions were mixed. We both thought they were very good, but he was a little turned off by the dominance of the chard. He still liked them, but we decided we probably won't make it again. And I would never make it as a side dish - it just doesn't seem like it would be a good side dish. It belongs in a quesadilla!

Chipotle Cheddar Chard Quesadillas
2 teaspoons canola oil
1 small onion, halved and thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 medium tomato, chopped
1/4 cup reduced-sodium chicken broth or water
1/4-1/2 teaspoon ground chipotle pepper
1/4 teaspoon salt
2/3 cup shredded sharp Cheddar cheese

Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.

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