Serves 4 / Cheese-free, but stuffed with veggies and creamy guac. Prep tips: Bright orange habanero peppers rate superhigh on the heat scale, so use caution when handling; or use a milder jalapeño instead. “Chiffonade” means cut into ribbons; layer chard leaves, roll up lengthwise, then cut crosswise into thin strips.

SPICY GUACAMOLE

1 ripe Hass avocado, peeled and pitted (reserve pit)
2 tablespoons minced fresh cilantro
¼ cup diced red onion
1 clove garlic, minced
¼ fresh habanero or jalapeño chile, seeded and finely chopped (about ½ teaspoon)
1 tablespoon fresh lime juice
Pinch of cayenne pepper
¼ teaspoon coarse sea salt, plus more to taste
2 tablespoons raisins (optional)
1 large bunch Swiss chard (1 pound), chiffonade
½ tablespoon extra-virgin olive oil, plus a little extra
1 clove garlic, minced
¼ teaspoon coarse sea salt, plus more to taste
5 tablespoons fresh orange juice
4 8-inch whole-wheat tortillas
Cilantro sprigs, sour cream, and hot sauce, for garnish

1. In a medium bowl, combine avocado and cilantro; using the back of a spoon, mash avocado until creamy but textured. Add remaining guacamole ingredients and mix well. Add the pit to guacamole to prevent rapid browning. Set aside.
2. If using raisins, cover with hot water to plump; drain. In a large pot over high heat, bring 3 quarts salted water to a boil. Prepare a large bowl of ice water. Add chard chiffonade to boiling water and cook, uncovered, for 1 minute. Drain and quickly plunge into ice water to stop cooking. Drain.
3. In a medium sauté pan, add ½ tablespoon olive oil and garlic. Increase heat to medium-high and sauté for 1 minute. Add chard, drained raisins (if using), and ¼ teaspoon salt. Sauté for 3 minutes, stirring frequently. Add orange juice and cook for an additional 15 seconds. Do not overcook (chard should be bright green). Season with additional salt if needed. Set aside.
4. Preheat oven to 200°. In a large skillet over medium-high heat, warm a little olive oil. Add 1 tortilla, moving it around to cover bottom with oil. Spread 2 tablespoons sautéed chard on half of tortilla. Spread 2 heaping tablespoons guacamole on top of chard; cook for 2 minutes. Fold tortilla in half and press down with a spatula for 15 seconds. Flip and cook another 30 seconds. The quesadilla should be lightly browned on both sides. Place quesadilla on a baking sheet and transfer to oven to keep warm. Repeat with remaining ingredients, making 4 quesadillas. Before serving, cut each quesadilla in half and garnish with cilantro. Serve with sour cream and hot sauce.

PER SERVING: 274 cal, 40% fat cal, 12g fat, 1g sat fat, 0mg chol, 7g protein, 35g carb, 7g fiber, 558mg sodium