Swiss Chard Tacos With Caramelized Onion Cheese And Chipotle Recipes

Steps:

• 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.

Steps:

• Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.
• Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.
• **You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you'll find these in a can) with a splash of olive oil and salt and pepper to taste.

Steps:

• Cook noodles just until tender. Cover with plastic wrap and set aside.
• In a large skillet, heat 1 tablespoon oil over medium heat.
• Add garlic and cook, stirring often, about 30 seconds.
• Add chard and cook, stirring often, until tender, 5 minutes.
• Transfer to a medium bowl and stir in ricotta. Season with salt and pepper and set aside.
• Wipe out skillet, heat remaining oil over medium heat.
• Add onions, cook and stir, until onions begin to brown all over.
• Sprinkle with sugar, cook and stir until deep amber in color, about 20 minutes.
• Remove from heat and splash with vinegar.
• In a medium saucepan, heat 2 1/2 cups milk over medium heat until steaming.
• Put flour in a small bowl and whisk in 1/2 cup milk until smooth; whisk into hot milk and continue to whisk until until sauce simmers and thickens. Cook and stir 1 minute longer.
• Stir in parmesan or Asiago cheese until melted and smooth. Season with salt and pepper.
• Preheat oven to 400 degrees.
• Lightly oil a 9x13-inch baking dish.
• Coat bottom of dish with 1/2 cup sauce.
• Line bottom with a single layer of noodles.
• Spread half the chard over noodles.
• Add another layer of noodles, arrange onions on top and season with salt and pepper.
• Spread another 1/2 cup of sauce over all.
• Add another layer of noodles, followed by remaining chard.
• Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
• Tightly cover with foil sprayed with cooking spray.
• Bake 30 minutes.
• Uncover and bake 10-15 minutes, until light brown and bubbly.
• Let stand 10 minutes before serving.