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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the chard stalks. Make the creamed green sauce. Prepare the carrots and start to sear and saute them in a skillet. Prepare all of the ingredients for the quesadilla. Paint the green sauce onto the chard stalks. Place them in the oven to bake and then start searing or grilling the quesadillas. Warm the carrots just prior to serving.
The stalks of chard rarely get the attention they deserve. Imagine a softer celery with a hint of chard leaf flavor roasted until tender and then smothered in a puree of creamed chard. Consider a bunch of chard about 6-8 leaves depending on their size. This recipe is playful, so adjust the ingredients a bit depending on what you have available.
The perfect herb for the carrot is right on its top. Embrace the often neglected for their culinary enjoyment, fluffy, green carrot tops. If you can’t find carrots with their greens still intact, substitute parsley.
Creamy, sweet with a slight curry taste, these seared quesadillas are tasty hot out of the skillet, grill or can be wrapped up to take on the go.
