Bacon Chard Quesadillas

May 2013 438

This recipe for Bacon Chard Quesadillas from Eating Well Magazine has become a weeknight standby for me in recent weeks. I was lured in by the recipe’s accompanying catch phrases like “healthy in a hurry weeknights” and “one-pan.” I also love Swiss Chard. And bacon. And I know black beans are good for me. There are obviously also many ways to adapt the recipe to your own tastes—leave out the bacon, swap the Swiss Chard for kale, etc.

Bacon Chard Quesadillas (from Eating Well, March/April 2013; makes 8 quesadillas)

4 slices center-cut bacon, chopped
1 small red onion, halved and thinly sliced (about 3/4 cup)
4 cups chopped chard leaves (from 1 bunch)
1/2 teaspoon freshly ground pepper
1 15-ounce can black beans, rinsed
8 6-inch whole-wheat tortillas
1 cup shredded Pepper Jack cheese

Cook bacon in a large nonstick skillet over medium-high heat, stirring often, until crisp, 2 to 3 minutes. Reduce heat to medium, add onion and cook, stirring, until softened, about 2 minutes. Add chard and pepper; cook, stirring, until wilted, 1 to 2 minutes. Add beans and coarsely mash; stir to combine. Remove from heat.

Place tortillas on a work surface. Spread a generous 1/4 cup filling and 2 tablespoons cheese on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

Wipe out the pan and return to medium heat. Add 4 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a platter and tent with foil to keep warm. Reduce heat to medium-low and cook the remaining quesadillas.May 2013 439

May 2013 440

May 2013 442

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