The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and enjoy it as a quesadilla filling, as we did often in the Test Kitchen for lunch.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

Nutrition Facts

89 calories; protein 4.9g 10% DV; carbohydrates 5.3g 2% DV; dietary fiber 2g 8% DV; sugars 1.9g; fat 5.9g 9% DV; saturated fat 2.6g 13% DV; cholesterol 12.8mg 4% DV; vitamin a iu 4956.7IU 99% DV; vitamin c 17.4mg 29% DV; folate 15.7mcg 4% DV; calcium 133.5mg 13% DV; iron 1.8mg 10% DV; magnesium 72mg 26% DV; potassium 500.2mg 14% DV; sodium 337.7mg 14% DV; thiamin 0mg 4% DV.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great! I loved this so much the first time I made it that I made it again and used it as a filling for enchiladas topped with red sauce and a bit of cheese. This will be a "go to" veggie for a side dish on Mexican night. Read More
Rating: 5 stars
My husband usually complains when he finds out we're having chard for dinner. Even he loved the stuff. My 10.5 month old ended up eating bits of it too. Read More
Rating: 4 stars
Simple spicy and satisfying My husband and I enjoyed this recipe. It was filling and really hit the spot for a spicy side dish. We subbed 1 cup canned tomatoes for the fresh tomato. And I added some cilantro. All yumminess. Pros: Quick to put together. Only a few ingredients needed. Cons: Lose the flavor of the chard to the spicy chipotle. Read More
Rating: 4 stars
Great recipe First time to make cook with chard and this recipe was a big hit. We love chipotle peppers. I used chipotle packed in adobo sauce and used twice the amount called for. It was not too spicy. The smokiness of the chipotle really mixed well with the chard. We added the cheese but I don't think it is essential to the dish. We will definitely make this again. Pros: Deep flavor with the chard chicken broth and chipotle pepper mix. Cons: None Read More
Rating: 5 stars
Awesome! As promised delicious and beautiful on the plate! Read More