2 tablespoons canola oil
1 small onion, chopped ( 3/4 C)
2 garlic cloves, minced ( 2 tsp)
1 jalapenos or 1 serrano chili, minced
1/4 teaspoon cumin seed
1/8 teaspoon oregano
1/4 cup tequila
12 ounces swiss chard, trimmed
8 (6 inch) corn tortillas
1 cup light monterey jack cheese, grated
Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden. Stir in garlic, chile, cumin and oregano, and saute 2 minutes. Add tequila and simmer 1 minute, or until liquid has evaporated. Stir in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes or until liquid has evaporated. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges and serve.
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