What you need:
2 Tbs. vegetable oil
1 small onion, chopped (3/4 cup)
3 cloves garlic, minced (about 2 tsp.)
2 jalapeño or serrano chile, minced and deseeded
1/4 tsp. cumin seeds
1/8 tsp. cumin powder
1/8 tsp. Mexican oregano
1/4 cup tequila
12 oz. Swiss chard, trimmed
8 6-inch corn tortillas
1-2 cup(s) grated reduced-fat Monterey Jack cheese
1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in garlic, chile, cumin and oregano, and sauté 2 minutes. Add tequila, and simmer 1 minute, or until liquid has evaporated. Stir in chard. Cover, reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes, or until liquid has evaporated.
2. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve.