Chard and Pepper Jack Quesadillas with Avocado Cream

Golden raisins surprise with a pop of fruity flavor, to balance the slightly bitter chard. Pepper jack cheese brings in the spiciness. Simple vegan lime and avocado cream is the finishing drizzle.

4 flour tortillas
1 bunch chard, washed
3 tablespoons golden raisins
12 ounces jalapeño or pepper Jack cheese, grated (about 1¼ cup per quesadilla)
1 tablespoon olive oil, plus more for brushing the tortillas
1 clove garlic, minced
1 teaspoon sherry wine vinegar
Sea salt

Avocado Cream:
1 tablespoon freshly squeezed lime juice
1 avocado
1/3 cup water
1 clove garlic, minced
1/2 teaspoon sea salt

View the full recipe at Letty’s Kitchen →