Goat Cheese & Chard Quesadilla

Name: Goat Cheese & Chard Quesadilla
Prep time: 15

4 out of 5 stars (based on 6 reviews)

15 min prep

2 servings

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7 ingredients

Quesadillas can be a quick and healthy lunch stand-by. This goat cheese & Chard quesadilla is a quick, tasty vegetarian treat. It stars goat cheese combined with garlicky chard and sweet sun dried tomatoes. Any...

2 to 4 pieces sun-dried tomato
1½ cups chard, washed well
2 teaspoons olive oil
1 large garlic clove, smashed and left whole
1 teaspoon canola or grape seed oil, divided
4 (6-inch) corn tortillas (We love Rudi’s Gluten-Free Bakery Plain Tortillas)
4 tablespoons goat cheese

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Nutrition Facts

Calories

240 cals

Fat

13 g

Saturated Fat

5 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

5 g

Carbohydrates

25 g

Sugar

2 g

Fiber

4 g

Protein

8 g

Sodium

191 mg

Directions

In a medium bowl, cover sun-dried tomatoes with boiling water and let sit for 15 minutes. Drain and then roughly chop. Set aside.
Strip the leaves off the chard stems and roughly chop. Thinly slice the stems and keep separate,
Heat some of the olive oil in a skillet over medium-high heat. Add garlic and cook for 3 minutes until it turns golden. Remove garlic and discard. Add chard stems and cook for 2 minutes or until they begin to soften. Add chard leaves and salt stirring until they wilt, for about 3-5 minutes. Remove from pan and let any excess liquid drain.
Wipe the pan clean and add half the canola oil. Add the tortilla and move around the bottom of the pan to make sure the tortilla is coated in oil. Layer half the chard onto the tortilla and scatter half the sun-dried tomatoes and half of the goat cheese. Top with another tortilla. When the bottom is browned, flip and continue to cook for about 3 minutes on each side. Repeat for the second quesadilla. Serve.

Chef Tips

If making quesadillas with Mexican ingredients is not an option, sprinkle with a little chopped cilantro or a pinch of chipotle powder, for a touch of ¡Olé,

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society