1 package of corn tortillas
11 leaves swiss chard, chopped
3 tb butter unsalted
3 tb. olive oil
1 shallot clove
1 ½ cups diced cherry tomatoes
2 yellow peppers, thinly sliced
¼ cup red onion finely chopped
1 cup fresh basil, chopped
8 ounce package of cheddar cheeseDirections:
On medium heat in a large sauté pan melt 2 tb. butter
with 1 tb. olive oil and then add the swiss chard. Cook on medium low
heat for about 6 minutes or until swiss chard has wilted. Remove swiss
chard from pan and place into a large platter.
Add 1 tb butter and 1
tb. olive oil to sauté pan and add shallots. Cook for a few minutes
until they start to color a little and place them on top of the swiss
Add 1 tb. olive oil to sauté pan and cook the sliced peppers
for about 5 minutes until they brown a little. Remove peppers from pan
and add to the platter next to the swiss chard.
Add the red onion,
basil, tomatoes, fresh basil, and cheddar cheese onto the platter in a
row to separate. Then make your Jalapeno spread see directions below. Wash
sauté pan and wipe. Turn to medium heat and let the pan get hot. Place
corn tortilla on the sauté pan for about 40 seconds on each side. Place
warm tortillas on a plate and cover with towel until ready to serve.
immediately. Just bring everything to the table and let everyone make
their own tortillas. There will be leftover sides to make a salad with
or make a wrap to take to work the next day.
REMEMBER TO SET ASIDE THE ENDS OF THE SWISS CHARD TO MAKE THE TOMATO JALAPENO FOOT SCRUB!Jalapeno SpreadIngredients:
3 jalapenos, finely chopped
¾ cup cream cheese, softened at room temperature
1 cup sour cream
Sprinkle of salt & pepper
1 tb. olive oilDirections:
In a small bowl mix the cream cheese and
sour cream. Mix in the jalapenos and then sprinkle with 2 pinches of
salt and pepper.
Here are some Mojo Spa products that are made with real
veggies too for your skin to enjoy!