Summer Quesadillas

Has everyone else been having as lovely of weather as we have? It has been particularly gorgeous here in Williamsburg, which is shocking since the last summer we spent here had consecutive 100+ days for a few weeks. Instead, we're enjoying upper 60's in the mornings for our runs and low 80's at the "heat of the day." It's so wonderful! And what makes it even better is that we have a beautiful deck off our of new apartment, which Will has made as cozy and welcoming as can be. We actually spent the majority of our day out on the deck yesterday, just enjoying the breeze and watching the hummingbirds discover our hummingbird-friendly flowers and nectar. We have one very active one that came about 2 feet away from us to enjoy our fuschia plant-so beautiful!

But anyways, along with the lovely weather comes enjoying meals outdoors. We've been having our morning coffee on the deck most mornings, but have also eaten a few lunches and dinners on the back deck as well. This was one of those perfect summer meals to enjoy on the deck! Full of Swiss chard from the farmer's market, this quesadilla felt more gourmet than the normal cheese on a tortilla (because it was). Cotija cheese is one of our favorite discoveries as far as cheese is related, and it makes the perfect addition to any Mexican dish. It's only negative is that it doesn't melt, but for things like burritos, tacos, and quesadillas, it's perfect! I implore you to try this dish because it will open your eyes to how deliciously gourmet a quesadilla can actually be!

Cooking Notes: We switched to Monterey Jack cheese, from the original suggested pepper jack cheese. Will also just mixed everything together, as opposed to layering it, which the original recipe calls for. That way, we were able to have the quesadillas multiple times instead of just for two meals!

Swiss Chard Summer Quesadillas (adapted from Grow, Cook, Eat; serves 6)
1 large bunch Swiss chard
1 tbsp olive oil
1 cup finely chopped onion
1/4 cup sour cream
6 medium flour tortillas
1/4 cup cilantro, chopped
1 cup crumbled Cotija cheese
1 cup grated Monterey Jack cheese
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp paprika
Lime juice
Sriracha or hot sauce (optional)

Wash but do not dry chard leaves. Cut off stems and slice them 1/4 inch thick, then cut the leaves into 1/2 inch ribbons. Set aside. Heat olive oil in a large skillet over medium heat. Add the onions and cook until they are soft and translucent, about 3 minutes. Add the chard stems and cook, stirring often, until they are tender but retain a slight bite, about 6-8 minutes. Add the chard leaves and cook, stirring frequently, until they wilt and become pretty tender, 3-5 minutes.

Allow chard/onion mixture to cool. Once cooled, mix with sour cream, cilantro, cheeses, and spices, stirring to blend (add hot sauce of your choice at this point as well. Squeeze lime juice over top until desired taste. When ready to prepare a quesadilla, place a tortilla on a plate and scoop about 2 tbsp - 1/4 cup of mixture inside. Fold in half. Heat either a panini press or a large skillet over medium heat. Place the quesadilla on the cooking vessel and cook on both sides, until golden, about 4 minutes total or until cheese is mostly melted. (If you do this in a panini press, it goes quicker since you're cooking both sides at once). Serve warm with a dollop of sour cream on top!