Grilled Greens and Cheese Quesadillas

PUBLISHED: JUNE 2016

SERVINGS: 8

Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.

SERVINGS: 8

2 tablespoons vegetable oil
½ medium white onion, finely chopped
2 garlic cloves, finely grated
10 ounces Swiss chard, ribs and stems removed, or nettle or lamb’s quarters, chopped
2 teaspoons fresh lime juice
Kosher salt
6 ounces Toma cheese or sharp cheddar, grated (about 2 cups)
8 corn tortillas
Grilled Salsa Roja (for serving)
Avocado-Tomatillo Salsa Verde(for serving)

Heat oil in a large skillet over medium. Cook onion and garlic, stirring occasionally, until golden brown, 6–8 minutes. Add greens a handful at a time, letting wilt slightly before adding more. Pour in ½ cup water and cook, tossing occasionally, until greens are tender, 6–8 minutes. Add lime juice; season with salt. Transfer to a plate; let cool. 
Heat a large cast-iron skillet or griddle over medium-high and mound 2 Tbsp. cheese directly on to skillet. Top with a tortilla and cook, pressing with a spatula, until cheese is melted, browned, and crisp, about 1 minute. Place, cheese side up, on a baking sheet. Repeat with remaining cheese and tortillas to make 7 more quesadillas. 
Top each quesadilla with 2 Tbsp. greens mixture; fold in half and, working in batches, cook, turning halfway through, until greens are warmed through and tortillas are toasted, about 4 minutes.  
Serve quesadillas with Grilled Salsa Roja and Avocado-Tomatillo Salsa Verde alongside.