Swiss chard and feta cheese quesadilla is the perfect quick and healthy weeknight dinner. Paired with a cucumber and kalamata olive salsa that you may want to consider pouring over your entire life.
This recipe was created with one special person in mind, my Sister-in-law, Danielle. Technically she is not my Sister-in-law because technically Jordan and I aren’t married, but I wonder what Oprah calls Stedmans’ siblings? My boyfriends’ Sister? I don’t think so.
I digress. Danielle loves feta cheese and olives, like in an overly exuberant, kid in a candy store kind of way. It’s amazing and it’s one of the many reasons I love her to pieces.
Whenever we are out to dinner together Danielle does what I call the menu scan, she will do a quick scan of the menu and announce any items that contain either cheese, (with an extra enthusiasm if the cheese is in fact, FETA CHEESE), or olives.
It will go something like this:
Oh… asparagus with mushrooms and CHEESE
FETA stuffed zucchini! We have to get that
Romaine salad with OLIVES and FETA cheese, I want 5 of those!
Basically, if a Swiss Chard and Feta Cheese Quesadilla with cucumber and kalamata olive salsa were on a menu, she would announce it very enthusiastically and we would order it. For sure.
The truth is I have made a version of this recipe for Danielle, but sadly I used a different kind of cheese and hadn’t yet created the cucumber olive salsa. Happily, she will remind me of this next time I see her and I will absolutely recreate this dish for her, with extra feta cheese and olives – naturally 🙂
If you haven’t made a quesadilla before they are ever so easy. You can fill them with anything your heart desires, but veggies tend to really shine stuffed into a tortilla. I personally think veggies should be added into any and everything.
I first sauteed the swiss chard with onion and a little pinch of smoked paprika.
Then pile the swiss chard and onion onto a tortilla, add feta cheese, top with another tortilla and cook until melty and toasty.
Melty +Toasty = Delicious
I like to choose a whole grain tortilla to amp up the nutrient profile, my ideal choice is a sprouted grain tortilla, they are not always the easiest to find, but if you do find them – YUM.
Serve the swiss chard and feta cheese quesadilla with that perfect cucumber and kalamata salsa, a dollop of sour cream or greek yogurt, and some sliced avocado.
You can enjoy this as an appetizer (if so this makes 6-10 servings) a side dish or an entree (3 servings).
And if you have a sister-in-law that is obsessed with olives and feta cheese make sure to invite her over.
The end 🙂
- 1 cucumber, small dice
- 1 cup kalamata olives, chopped
- 2 scallions, chopped
- ¼ cup dill, chopped
- 2 tbsp olive oil
- 6 whole grain tortillas
- 1 large head of swiss chard
- 1 large onion
- ¾ cup feta cheese
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp olive oil
- pinch of sea salt
- Combine all ingredients in a small bowl. Stir well to combine. Set aside
- To prepare swiss chard, cut bottom inch off of stems and discard. Chop stems into small dice (think celery) until you reach leaves, then chop into larger dice. Set aside.
- In a large skillet over medium heat, saute onion in 1 tbsp olive oil for 10 minutes stirring frequently. Season with a pinch of salt, black pepper, and smoked paprika.
- Add swiss chard stems to the pan with the onion and
sautetogether for 4 more minutes. Add swiss chard leaves and cook until leaves are wilted.
- Place a tortilla in a large saute pan over medium heat. Fill tortilla with ⅓ of the swiss chard mixture and ¼ cup feta cheese. Place second tortilla on top. Press down to flatten quesadilla, you can use something heavy like another pan to keep the tortilla flat. Cook for 3 minutes or until the cheese begins to melt. Carefully flip over and cook for another 2 minutes.
- Repeat with remaining tortillas
- Serve with salsa and (optional) sour cream and slices of avocado
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