Recipe demonstrated at People's Grocery's March
Grub Party by Food Justice Advocate Bryant Terry...
Yield: 4 servings
For the Guacamole 2 ripe Hass Avocados, peeled and pitted (reserve the pits)
3 tablespoons minced Cilantro
1/2 cup diced Red Onion
1 Garlic Clove, minced
1/4 Habañero Chile, seeded and chopped finely
1 1/2 tablespoons fresh Lime Juice
Pinch Cayenne Pepper
1/2 teaspoon coarse Sea Salt plus more to taste
For the Swiss Chard 2 large bunches Swiss chard, chiffonade, rinsed and drained
Coarse sea salt
1 tablespoon Extra-Virgin Olive Oil
2 Garlic Cloves, minced
2/3 cup Raisins
1/3 cup fresh orange juice
For the Quesadillas Extra-Virgin Olive Oil
8 Fajita-size Whole Wheat Tortillas
Sour Cream for garnish
Cilantro Sprigs for garnish
Some good Hot Sauce for serving
Making the Guacamole
1) In a medium serving bowl, combine the avocado and cilantro and, using the back of a spoon, mash the avocado until creamy but textured. Add the remaining ingredients and mix well. Add the pits to the guacamole to prevent rapid browning. Set aside.
Making the Swiss Chard
2) In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt and dissolve. Add the chard and cook, uncovered, for 1 minute, until softened.
3) While blanching the chard, prepare a large bowl of ice water to cool the chard.
4) Remove the chard from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain.
5) In a medium sauté pan add the olive oil and the garlic. Turn on the heat to medium-high, and sauté the garlic for 1 minute. Add the chard, raisins and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
6) Add orange juice and cook for an additional 15 seconds. Do not overcook (chard should be bright green). Season with additional salt to taste if needed and set aside.
Making the Quesadillas 7) Preheat the oven to 200°F.
8) In a large nonstick skillet over medium heat, warm 1 tablespoon of the oil. Add 1 tortilla and move it around to make sure it's covered with oil. Sprinkle 2 tablespoons of the sautéed chard on the bottom half of the tortilla. Add 2 heaping tablespoons of the guacamole on top of that, and cook for 2 minutes. Fold the tortilla over and press down with a spatula for 15 seconds. Flip over and cook another 30 seconds. The quesadilla should be lightly browned on both sides.
9) Place the quesadilla on a baking sheet and put in the oven to keep warm.
10) Repeat to make 8 quesadillas, keeping warm in the oven as they are finished.
11) Before serving, cut each quesadilla in half on a cutting board and serve 4 halves on a large plate garnished with sour cream and cilantro. I like to open each slice and give it a dash of hot sauce.
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