- 3 leeks, stalks removed
- 1 bunch rainbow chard
- 1 ear of corn, cut off the cob
- 4 whole wheat tortillas
- 3/4 cup freshly shaved manchego
- 1/2 cup crumbled goat cheese
- Salt & Pepper
- Olive oil
-Preheat oven to 450 degree F.
-Cut the green stalks off the leeks, and cut the remaining white parts lengthwise.
-Next, cut those halves in 1/2 inch rounds.
-Soak leek slices in cold water to remove dirt and scoop them out onto a paper towel to dry.
-Wash and dry chard and cut into 1/2 inch ribbons.
-Heat a medium skillet over low heat and add 1 tbsp. olive oil.
-Toss in leeks and cover. Cook, stirring occasionally, for about 10 minutes.
-Add the chard and cook until the chard is tender.
-Next, add the corn and cook for 1-2 minutes.
-Season with salt & pepper.
-Meanwhile, brush tortillas with a scant amount of olive oil and place on a baking sheet.
-Sprinkle tortillas with manchego cheese shavings.
-Spoon the corn, leek, and chard mixture on the tortillas.
-Top with crumbled goat cheese and place in the oven.
-Cook for about 10 minutes, or until the tortillas begin to brown and the cheese melts.
*Any extra chard, leek & corn mixture makes for an excellent side dish*