The Great Country Farms fairy delivered a new batch of Swiss chard last week, and I knew I had to go back to one of my favorite recipes to use it: Quesadillas!
This is no big surprise to many of the longtime readers of this blog, I know. We almost always use Swiss chard in quesadillas, in part because I find the chard to be a bit, shall we say, earthy in nature when it stands alone, and the mix of diced onions and garlic and cumin seeds and tequila offsets said earthiness quite a lot. As does the manchego cheese I like to use to top the quesadillas!
Don’t get me wrong; I like Swiss chard, I do. But I haven’t quite built up the palate, nor the stamina, to enjoy it all by itself. I know I’ll get there one day, but I’m not quite there yet. So instead I prefer to enjoy it in quesadillas. Or ravioli. Or some other vessel that tempers the pungent flavor a bit.
LeeLee, however, could eat it all by itself, probably raw, and be perfectly content. Oh, to have his palate sometimes!
But tonight, we enjoyed the quesadillas very, very much, and the best part is we have two more left over for our lunches tomorrow! I’m looking so forward to it already. (And maybe I’ll pull a little of the chard out to have it by itself, just for practice. We’ll see!
:)