2 bunches chard
Goat cheese (let sit out a bit to warm up)
Shredded cheese of choice (I use a light Mexican blend)
24 corn tortillas
Light sour cream
Wash chard well and give it a quick spin. Chop the stems and keep them separate. Chop the leaves. Heat oil in a skillet. Cook stems first until they start to soften. Add the leaves in batches and cook down until soft. Take off heat. Add cumin to goat cheese and mix well. Place tortillas on baking sheets. Spread goat cheese on 12 tortillas; add chard and a little shredded cheese. Place the other 12 tortillas on top. Bake in a 350 degree oven. Keep flipping the quesadilla and swap baking sheets once in a while from bottom and top racks. Cook until they are crisp. Cut into quarters. Serve with salsa and light sour cream.