Last night I made a yummy clean-out-the-fridge dish that was super quick and tasty too. As strange as it may seem, the recipe is for one quesadilla. The rest of my household insisted on cheese only for theirs.
Zucchini Rainbow Chard Quesadilla
- 2 taco size low-carb whole wheat tortillas
- Handful of shredded cheese of your choice (dairy or non-dairy)
- 1/2 shallot minced
- 1 garlic clove minced
- 1 small or 1/2 medium zucchini cut into bite size pieces
- Big handful of rainbow chard cut into thin ribbons and chop the stems in small pieces
- 1/2 teaspoon cumin
- Pinch ground chili pepper (can use any kind you like—I have a blend from SEEDS at the farmers market)
- Salsa of your choice (I used Salsa Verde.)
Heat a non-stick pan, then add shallot and garlic and sauté for a couple of minutes. Then add zucchini, chard, and spices. Sauté until the veggies are just the way you like them. I like my greens cooked well, so I added them before the zucchini.
Heat another non-stick pan if you don’t want to clean out this pan. Put a tortilla on it and then spread your veggies evenly over the tortilla and cover with cheese and the second tortilla. Cook until browned on one side, flip, and cook until brown on the other.
It will take less time on the second side, and even less time on the first side of the second quesadilla you cook. I’m not sure why this is true, but I always burn the first side of the second one.
This is a great fast meal. I served it with Trader Joe’s Refried Black Beans. It would still be great with just a salad on the side.
