Recipe Share: Potato, Chard, and Green Tomato Quesadillas
1 Tbsp extra-virgin olive oil
1 onion, thinly sliced
3-4 potatoes, cut into 1/4-inch cubes
1 cup veggie or chicken broth
1 Italian pepper, gutted and cut into cubes
2 green tomatoes, sliced
1 bunch chard, chopped
Sharp cheddar cheese, sliced
Salt and pepper to taste
10 8-inch tortillas
For the quesadillas: Preheat the oven to 400 F. Coat 2 rimmed baking sheets with nonstick spray oil.
In a medium skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for about 6 minutes or until golden brown. Add the potato, peppers, chard and cook for 1 minute. Stir in the broth and cook for 8 to 12 minutes, or until the potatoes are soft and the liquid has been absorbed. Add salt and pepper to taste.
Arrange 5 of the tortillas on the baking sheets. Divide the potato mixture among the tortillas and spread evenly. Add tomato slices and some cheese on each. Place another tortilla on top of each and lightly coat the tops with oil.
Bake for 5 minutes, turn over and bake another 5 minutes, or until lightly browned and heated through. Cut each quesadilla into wedges.
Serve with your favorite toppings like salsa, sour cream, or guacamole.
Picture and recipe adapted from: https://www.washingtonpost.com/recipes/potato-quesadillas/7246/ and https://www.self.com/recipe/kale-sweet-potato-parmesan-quesadilla