Swiss Chard and Spicy Guacamole Quesadillas
  • 1 ripe Hass avocadopeeled and pitted – reserve pit
  • 2tablespoons fresh cilantrominced
  • 1/4cup red oniondiced
  • 1clove garlicminced
  • 1/4(about 1/2 teaspoon) fresh habanero or jalapeño chileseeded and finely chopped
  • 1tablespoon fresh lime juice
  • 1pinch cayenne pepper
  • 1/4teaspoon, plus more to taste coarse sea salt
  • 2tablespoons rasins(optional)
  • 1large bunch (1 pound) Swiss chard chiffonade
  • 1/2tablespoon, plus a little extra extra-virgin olive oil
  • 1clove garlicminced
  • 1/4teaspoon, plus more to taste coarse sea salt
  • 5tablespoons fresh orange juice
  • 48-inch whole-wheat tortillas
  • Cilantro sprigs and hot saucefor garnish
  1. In a medium bowl, combine avocado and cilantro; using the back of a spoon, mash avocado until creamy but textured. Add remaining guacamole ingredients and mix well. Add the pit to guacamole to prevent rapid browning. Set aside.
  2. If using raisins, cover with hot water to plump; drain. In a large pot over high heat, bring 3 quarts salted water to a boil. Prepare a large bowl of ice water. Add chard chiffonade to boiling water and cook, uncovered, for 1 minute. Drain and quickly plunge into ice water to stop cooking. Drain.
  3. In a medium sauté pan, add ½ tablespoon olive oil and garlic. Increase heat to medium-high and sauté for 1 minute. Add chard, drained raisins (if using), and ¼ teaspoon salt. Sauté for 3 minutes, stirring frequently. Add orange juice and cook for an additional 15 seconds. Do not overcook (chard should be bright green). Season with additional salt if needed. Set aside.
  4. Preheat oven to 200°. In a large skillet over medium-high heat, warm a little olive oil. Add 1 tortilla, moving it around to cover bottom with oil. Spread 2 tablespoons sautéed chard on half of tortilla. Spread 2 heaping tablespoons guacamole on top of chard; cook for 2 minutes. Fold tortilla in half and press down with a spatula for 15 seconds. Flip and cook another 30 seconds. The quesadilla should be lightly browned on both sides. Place quesadilla on a baking sheet and transfer to oven to keep warm. Repeat with remaining ingredients, making 4 quesadillas. Before serving, cut each quesadilla in half and garnish with cilantro. Serve with sour cream and hot sauce.
Recipe Notes
Nutrition Facts
Swiss Chard and Spicy Guacamole Quesadillas
Amount Per Serving
Calories 274
% Daily Value*
Sodium 558mg 23%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 274 cal, 40% fat cal, 12g fat, 1g sat fat, 0mg chol, 7g protein, 35g carb, 7g fiber, 558mg sodium