Ingredients
4
4 servings
- •1 ½ tablespoons olive oil
- •1 large onion, cut into 1/4-inch slices
- •3 cloves garlic, minced
- •1 tablespoon red pepper flakes, or to taste
- •½ cup chicken broth
- •1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
- •1 pinch salt
- •12 (6 inch) corn tortillas
- •1 cup crumbled queso fresco cheese
- •¾ cup salsa
Instructions
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
- Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.
Nutritional Facts
Per 4 servings
- Calories: 354
- Carbohydrate: 49g
- Fat: 13g
- Fiber: 8g
- Protein: 14g
- Sugar: 5g
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