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Party Quesadillas with Jalapeño Jack and Fresh Chard

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Prep: 10 min. •  Cook: 10-15 min. •  Serves: 12-16


  • 1 ½ c. Biggins® red onions, finely chopped
  • Vegetable or olive oil
  • 1 ½ c. coarsely chopped chard leaves, packed
  • 4 flour tortillas (8-inch)
  • ½ lb. jalapeño jack cheese, thinly sliced
  • 1 tsp. crushed red pepper flakes


Sauté onion in large oiled skillet for about 5 minutes, or until tender-crisp. Add chard and sauté 1 minute longer. Steam tortillas in steamer or in microwave oven for about 1 minute, or just until flexible. Top one half of each tortilla with one quarter of the cheese. Spoon one quarter of the onion-chard mixture on top of cheese. Fold each quesadilla over like a turnover and pat to stay folded. Wipe out skillet, then heat over medium-high heat with a little oil in bottom. Add quesadillas and cook, turning once, until light golden and cheese melts. Cut each quesadilla into 3-4 triangles. Arrange on plate, garnish with red pepper and place in 250-degree oven until ready to serve.

Recipe Courtesy of: National Onion Association