Thanks to Benedictine University Dietetic Intern Amy Luther for sharing this recipe. Amy says: “Enjoy this bright, colorful vegetable in a variety of dishes! It is a great source of Vitamins A, K and C. It is also a great source of magnesium and potassium, nutrients that will promote strong and healthy bones for growing kids.”
2 tablespoons canola oil
1 small onion, chopped
2 garlic cloves, minced
1 jalepeno or 1 Serrano pepper, minced
1/4 teaspoon cumin seed
1/8 teaspoon oregano
12 ounces Swiss chard, trimmed
8 (6 inch) corn tortillas
1 cup light Monterey Jack cheese, grated
Heat oil in pot over medium heat. Add onion and sauté 5 minutes, until golden. Stir in garlic, pepper, cumin and oregano. Sauté 2 minutes. Stir in chard. Cover; reduce heat to medium low, and steam 5 minutes or until chard wilts. Uncover and cook 3 minutes or until liquid has evaporated. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese; top with chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges and serve!
Main Headquarters McDonald Farm 10S404 Knoch Knolls Road Naperville, IL 60565 Phone: 630-428-4500 Fax: 630-428-4599 Email: firstname.lastname@example.org General Office Hours: 9 a.m. to 5 p.m. Click here for directions/map.