devoured tasted these quesadillas a few months back at a good friends' house and thought they were absolutely scrumptious. I recall seeing a similar recipe in Deborah Madison's book, but I haven't bought a copy yet. So as is typical for me, I have morphed the recipe to suit my taste. What results is a quesadilla that is as good for you as it tastes. It is perfect for casual entertaining, as the filling can be made ahead of time and all you do at the last minute is assemble and brown the quesadillas. I used whole wheat tortillas, but you could use whatever suits your mood and taste. As much as I love corn tortillas, I think they woulld not work so well here.
As go the greens, I have been using Swiss Chard for this recipe. You could easily use spinach instead (fresh only please, not that frozen brick stuff). What a great way to use up that farm-fresh Swiss Chard from the CSA.
You could serve these with the standard quesadilla/taco accompaniments. I served these with a tangy southwestern corn and black bean salad. A dollop of sour cream to cool things down, and there you go. Muy delicioso! Enjoy!
Yam and Swiss Chard Quesadillas
Makes 6-8 large quesadillas
3 tbsp olive oil
1/2 tsp red chili flakes (optional)
2 large yams
1 large bunch swiss chard (about 15 leaves)
3 cloves chopped garlic
1 tsp cumin powder
1 tsp salt (more/less to taste)
Large flour tortillas (I used whole wheat ones)
2 cups shredded Monterey Jack or colby jack cheese
Sour Cream or Crema Mexicana
1. Slice the yams very thin. I used a mandoline because it makes the job very easy and quick. If you don't have a mandoline, try and slice the yams into approx 1/8 inch slices.
2. Wash the swiss chard. Remove the tough stems. Cut into 1/4 inch ribbons.
3. Heat the olive oil in a large saute pan. Add the garlic and chili pepper flakes. Add the swiss chard. Saute on med-high heat for a few minutes so the chard just wilts. Add the yams, salt, and cumin powder. Add a few tablespoons of water if needed and cook, covered, over med-high heat till the yam is cooked through. If you slice the yam thin, this should take only about 10-15 minutes. The yam will turn mushy. You want a little bit of mush as this will help the filling stay together in the quesadilla.
4. To assemble the quesadillas, scoop approximately 1/2 cup filling on one half of the tortilla. Be sure to leave a 1/2 inch border, so the filling doesn't ooze out. Sprinkle with 1/4 cup shredded cheese. Heat a large cast-iron pan. Coat with olive oil and cook each quesadilla till the cheese melts and the outside develops a nice crust. Transfer to a wire rack for 5 minutes, so the filling sets a bit. Slice into wedges (a pizza cutter works great for this) and serve immediately.