Name: Grilled Greens and Cheese Quesadillas
Yield: 8 Servings
Ingredients: 2 tablespoons vegetable oil; ½ medium white onion, finely chopped; 2 garlic cloves, finely grated; 10 ounces Swiss chard, ribs and stems removed, or nettle or lamb’s quarters, chopped; 2 teaspoons fresh lime juice; Kosher salt; 6 ounces Toma cheese or sharp cheddar, grated (about 2 cups); 8 corn tortillas; Grilled Salsa Roja (for serving); Avocado-Tomatillo Salsa Verde (for serving)

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Marcus Nilsson

Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.

Recipe notes