5 cups Swiss chard, remove the ribs and stem, chopped
2 teaspoons fresh lime juice
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup Mexican blend cheese
8 corn tortillas
Heat oil in a large skillet over medium. Cook onion and garlic, stirring occasionally, until golden brown, 5-6 minutes. Add greens a handful at a time, letting wilt slightly before adding more. Pour in ¼ cup water and cook, tossing occasionally, until greens are tender, 5-6 minutes.
Add lime juice; season with salt and pepper. Transfer to a plate; let cool.
Place one tortilla on the skillet; add 2 tablespoons of cheese and a heaping tablespoon of the Swiss chard mix. Fold in half. Let quesadilla cook about 2-3 minutes on each side, until slightly browned. Repeat cooking process with remaining filling and tortillas.