Serves 4


  • 6 Tbsp. vegetable oil
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 4 (1/2-inch-thick) slices onion, from 1 large sweet onion
  • 4 (7 inch) flour tortillas
  • 12 Swiss chard leaves (about 3/4 pound)
  • 3/4 pound smoked mozzarella, cut into 12 (1/4-inch-thick) slices


    Active time: 25 minutes
    Total time: 35 minutes

    Preheat grill to medium-high. In a small saucepan, combine oil, paprika, cumin, salt and pepper. Bring to a simmer over medium heat, then remove from burner.

    Brush both sides of onion slices, tortillas, and chard leaves with spiced oil. Grill onions until nicely charred, about 4 minutes per side. Transfer to a plate. Grill chard leaves about 1 minute per side and add to plate. Grill tortillas until crisp, about 1 minute per side. Place 3 mozzarella slices on each tortilla, turn off grill and cover to melt cheese, about 1 minute.

    Cut stems from chard leaves. Top each flatbread with 3 chard leaves and a quarter of the grilled onion, drizzle each with 1 Tbsp. spiced oil and serve immediately.

    Next Story