Years ago, my friend Paula made some version of this for an Oscars party and we loved it. I think she used shallots (that would be tasty) and used something other than greens, but my memory is fuzzy. This is a pretty fast recipe, you can even make the greens ahead of time if you like (just warm them up before you assemble the quesadillas.) We like the taste of Trader Joe’s spelt tortillas, any kind of tortilla would be nice. We also like to serve this with a combination of Trader Joe’s green salsa and my homemade pico de gallo (recipe under “Bear’s Favorite Fish Tacos” below). Quick note about the greens; just a few drops of a mild hot sauce adds a lot of flavor without a lot of heat.
Ingredients:
6-7 medium tortillas
1 pkg soft goat cheese (chevre)
dried oregano
½ large yellow onion, cut into quarters and thinly sliced
1 bunch collard greens, thoroughly rinsed and chopped
1 bunch arugula, thoroughly rinsed and chopped
1 red pepper, thinly sliced
olive oil
hot sauce (or a mix of lemon juice and paprika)
salt
Saute the onions with a bit of salt in olive oil on medium heat until softened. Add the collard greens and stir occasionally until they begin to wilt. Add small amounts of water as necessary to cook the greens until they are tender. Add the red peppers and arugula and cook until the arugula wilts completely and the peppers begin to get soft. Add hot sauce and salt to taste. Remove from heat.
Heat a medium skillet, brushed with olive oil, on medium to medium high heat (depending on your stove). Evenly spread goat cheese on a tortilla and lightly sprinkle it with oregano. Place the tortilla in the heated pan and cook until the tortilla gets a little brown and the goat cheese begins to melt or soften. (Meanwhile, get the next tortilla ready.) Add some greens to one half of the tortilla and fold in half. Remove from the pan and start the next one! Repeat until goat cheese and filling are used up.
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