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Swiss Chard and Bacon Quesadilla

Total Time 35 minutes
Servings 4 quesadillas


  • 4 slices low-sodium center-but bacon chopped
  • 1 small onion thinly sliced (¾ cup)
  • 1 tablespoon minced garlic
  • 4 cups chopped chard leaves 1 bunch
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 1 15oz can low-sodium chickpeas, drained
  • 8 6-inch whole wheat tortilla
  • Gruyère cheese


  • Cook bacon in a large nonstick skillet over medium high heat, stirring often, until crisp (2-3 minutes). Reduce heat to medium and add onion and garlic. Stir until onion softens and caramelizes slightly, about 3-4 minutes. Add chard, pepper, and red pepper flakes. Stir until wilted, about 1-2 minutes. Don't overcook. Add chickpeas and roughly mash (I don't like to mash them completely( Stir to combine. Remove from heat.
  • Spread ¼ cup filling and cheese on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  • In a greased pan, add quesadillas and cook, turning once, until golden on both sides. Continue with the rest of the tortillas.


Adapted from Eating Well


Serving: 2g