2021 Week 15 Newsletter
Recipe & Pic from Anathoth Garden
Once upon a time I didn't even know what chard was, let alone how incredibly versatile it is! This recipe is a great way to use up multiple veggies in your box in one go while putting something just a little different on the dinner table. *You can add a protein such as pork, sausage or chicken if desired, simply chop it up small and cook until browned then add the filling before rolling tortillas.
~Rae
Vegetable Oil
Salt
1/2 lb. Yukon gold potatoes, cut into 1/2 inch cubes
Salt and pepper
1/2 lb (1 bunch) Swish Chard (stems and leaves washed, dried and chopped)
1 medium onion, chopped
3-4 garlic cloves, minced
3/4-1 lb pepper jack cheese, shredded
8 tortillas, either corn or flour
1 jar (12-14 oz) salsa, as hot as you like
Sour cream and sliced green onions for topping
Heat a couple tablespoons of oil in a large skillet; cook the potatoes until golden brown. Place on a paper towel and season with salt and pepper as desired.
Add the chard stems to the skillet. Cook until beginning to soften.
Add the onions and garlic and cook until softened.
Add the chard leaves and cook until wilted. Remove from heat.
Add the potatoes and 1 cup of the cheese to the mix and toss together.
Preheat an oven to 350 deg.
Put ½ cup or so of the salsa to a baking dish.
Add 2 tablespoons or so of the mixture to a tortilla and roll up, placing in the dish seam side down. Repeat for all the tortillas. *If using corn tortillas, cook in the skillet for a few seconds to soften before filling.
Top the tortillas with the rest of the salsa and spread the rest of the cheese evenly over the top.
Bake until the cheese is melted and the filling is beginning to bubble.
Serve with sour cream and green onions on the top.