Dec 17, 2008

Pattypan Quesadilla

At the Ballard Farmers' Market (on Sundays), you can find a little stand called the "Pattypan Grill" (or something to that effect). A few weeks ago my wife and I had a really delicious quesadilla filled with a mix of chard, beets, red onion, and kale. While it may not sound appetizing, it was really good.

Like most things, we dissected what could be in it, what we might change, etc.

Tonight I had most of the ingredients I needed to give this one a try at home. The results were different, but still quite tasty.

  • 1 bunch Swiss chard (cut into 1-2 inch strips)
  • 1 bunch kale (cut into 1-2 inch strips)
  • 1 red onion (diced)
  • 1 medium leek (cut in half and then into 1/4 in. sections)
  • 2 Quorn "chicken" cutlets
  • 1 tbspn vegetable oil
  • 1/2 tbspn. butter
  • 2 tortilla wraps (burrito size)
  • Monterey Jack cheese
Once you've prepped, start by sauteing the onions and leeks in the butter over medium heat in a large sauce pan (surface area helps here).

Once those have softened, heap the greens on top and let it slowly cook. The greens will begin to wilt down and fit nicely and when they do, cover the mixture and continue to cook over medium-low heat for about 15 minutes, or until the texture of the greens has lost its toughness.

While this is happening, heat the oil over medium heat and prepare the Quorn cutlets. I think chicken would be a fine substitute here for you meat eaters. I add some cayenne pepper to the cutlets so that they have a little bite. Once they're cooked to your liking, remove them from heat and slice them into 1/4 inch strips. Cover with foil and set aside.

Remove the lid and crank the heat back to medium. Let the moisture in the pan cook off until the greens are no longer in so wet.

At this point, find a pizza pan or cookie sheet that will hold the tortilla.

Spoon half the greens mixture on to one half of the tortilla. Grate the cheese on top. Now add the tortilla to the oven, utilizing the broiler to heat it up. Once the cheese has melted, take the tortilla out, fold it in half, and press down the top half of the tortilla down onto the filling. Return to the heat until the tortilla becomes crisp. Flip the whole thing over and repeat for the other side. Now take it out and cut it into pieces with a pizza cutter.

Repeat with the other tortilla.

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