Apple and Swiss Chard Quesadillas

Too often quesadillas are limited to Tex-Mex flavorings and ingredients. This version, celebrating the flavors of fall, will liberate your thinking about what can go inside a quesadilla.  Hopefully, it will ignite your creativity!

Serving size

½ quesadilla



Prep time: 15min
Cook time: 10min
Total: 25min


1 tablespoon olive oil

1 small onion, diced

1 large apple, peeled and diced

3 tablespoons apple juice

12 cups water

½ bunch (6 ounces) rainbow chard

4 flour tortillas

4 ounces goat cheese

½ cup greek yogurt (optional)

Caramelized shallots (optional)

Nutrition Info

Makes:Serving size: ½ quesadilla




10 g

Saturated Fat

5 g


13 g


56 g


19 g


4 g


11 g


228 mg


85 mg


156 mg


423 mg


  1. Heat the olive oil in a medium skillet over high heat.
  2. Add the onions, reduce heat to low, and cook until translucent, approximately 5 minutes.
  3. Add the apples and juice. Cook for 5 minutes, until apples are tender.
  4. Meanwhile, boil water in a medium saucepan. 
  5. Slice the chard into ribbons, and blanch them in the boiling water for 1 minute.
  6. Remove and drain the chard from the water with a large sieve. Reserve the water.
  7. Add the chard to the onion and apple mixture. Add tablespoons of reserved chard cooking water, as desired, to make the mixture saucier and more spreadable. Mix thoroughly and set aside.
  8. Place 2 flour tortillas on a counter or cutting board. Spread an equal portion of the chard mixture on each of them.
  9. Divide the goat cheese into 2 equal portions with a table knife. Crumble each portion evenly across the two tortillas.
  10. Place the remaining flour tortilla over the chard and cheese on each tortilla. Press it down firmly.
  11. Heat a large dry skillet over medium high heat.
  12. Cook each quesadilla in the dry skillet until browned on the bottom, then flip it over with a spatula to cook the second side. When done, wrap in foil to keep it hot while you cook the remaining quesadilla.
  13. Serve with spoon of yogurt on top and caramelized shallots, if desired.
Recipe contributed by FamilyCook Productions

A dry cast iron skillet is best, but if you have a stainless or aluminum skillet, just put some olive oil on a paper towel and use it to wipe the bottom of the skillet very lightly, to oil the pan and ensure the tortilla will not stick while you are heating it.