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Rachael Ray's 30-Minute Healthy Recipes

Swiss Chard Wrapped Mozarella Tomato Snacks


* 8 large Swiss chard leaves
* 2 good size ripe Roma tomatoes, cut into 8 wedges
* 2 Tbsp olive oil
* 1 Tbsp onion flakes
* salt and pepper
* 1/2 cup shredded Mozzarella cheese


1. Preheat oven to 400 degrees and lightly oil a large baking sheet.
2. Put big pot of water on stove and bring to a boil; drop Swiss chard leaves in for about 30 seconds, just long enough to soften, remove and drain on rack.
3. Lay leaves out on prepared baking pan and brush each with olive oil lightly.
4. Place a tomato wedge in the center of each leaf, sprinkle with a little onion flakes, season with salt and pepper, then divide the mozzarella cheese evenly on top of each leaf.
5. Roll the leaves up and over the tomato and cheese, tucking under to close.
6. Place in preheated oven at 400 degrees and cook for 10 to 15 minutes or until cheese is melted and Swiss chard is starting to brown around the edges.


If possible, try to use the Roma tomatoes because there is less liquid in the middle so the snack keeps from getting too watery as it bakes.

Of course, you can use any cheese you like, just so long as it is a melty kind. Parmesan would be nice; not the dry stuff in the canister, but the freshly grated variety. If you have a block of Mozzarella and don't want to shred it, just cut it into very thin strips. It will still melt just fine.

The fun part of this recipe is finding a new way to use Swiss chard. If you haven't cooked it before, this is an easy and tasty recipe to try. The flavors work together very well and the familiar taste of melted cheese and tomato make this snack very popular.

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