Adapted from Vegetarian Times original recipe here: www.vegetariantimes.com/recipe/guadalajaran-swiss-chard-quesadillas/
2 T olive oil
1 small onion, chopped
2 cloves garlic, minced
1 jalapeño or serrano chile, minced
1/2 t cumin seeds
⅛ t oregano
¼ cup tequila or Cointreau
1 lb. Swiss chard, washed and trimmed
8 6-inch corn or flour tortillas (or use the larger size and fold in half)
1 cup grated swiss cheese or sliced
1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in garlic, chile, cumin and oregano, and sauté 2 minutes. Add tequila, and simmer 1 minute, or until liquid has evaporated. Stir in chard. Cover, reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes, or until liquid has evaporated.
2. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve.