Swiss Chard Quesadillas Recipe | Ep 3

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas provide more fiber.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a similar tang with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and often cheaper.

Harvest Swiss chard leaves and remove thick stems.

Wash the chard leaves to ensure they are damp.

Preheat the oven to 200°F to keep quesadillas warm.

Heat a cast iron skillet over medium heat and add olive oil.

Once the oil shimmers, add 1/2 cup of chopped onion and sauté until translucent, about 2-3 minutes.

Sprinkle in 1/2 teaspoon of coriander, 1/2 teaspoon of cumin, and 2 teaspoons of chili powder; stir and cook for 30 seconds until fragrant.

Add 3 chopped green chilies and cook for another minute.

Add the damp swiss chard to the skillet and cook until wilted and bright green, but still with some texture.

Remove the chard mixture from the skillet and stir in sour cream.

Wipe out the skillet and return it to medium heat.

Place a tortilla in the skillet and add about a quarter of the cheese on one half.

Wait for the cheese to start melting, then add a scoop of the chard mixture on top of the cheese.

Fold the tortilla over and cook until toasted on one side, then flip to toast the other side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens