It's amazing how you can turn just a few vegetables into a meal. This quesadilla requires just one ear of leftover corn on the cob, a small bunch of chard, a scallion and an optional jalapeno. Vary the vegetables to suit your taste and go light on the cheese. I like to eat this as is to enjoy the flavors of the vegetables, but you may want to top it with a fresh salsa.
Course Main Course, Snack
Keyword vegetable quesadilla
Prep Time 15minutes
Cook Time 5minutes
1small bunchfresh chard leaves, chopped
1scallion, very thinly sliced
1smalljalapeno pepper, mincedoptional
large pinchfine sea salt
1earsteamed corn on the cob
1/2cupgrated melting cheese, such as Monterey Jack or mild cheddar
Heat a 12-inch skillet over medium heat. Add the oil and, when hot, add the chard with the water clinging to the leaves and steam briefly. Salt lightly, add the scallion and jalapeno and saute until wilted, about 5 minutes. Taste for seasoning. (Alternatively, use leftover sauteed chard.) Cut the corn off the cob.
Wipe out the skillet. Heat one of the tortillas, then sprinkle the cheese all over. Layer one half of the tortillas with about half of the chard mixture and corn kernels to suit your taste. Fold and flip until the cheese is melted and the tortilla is crispy. Repeat with second tortilla and the remaining ingredients.