Potato, Quesco Fresco, and Swiss Chard Wraps

This week in our Spanish/English summer camp with 15 third, fourth and fifth graders we focus on the influence of the potato on Latin American cuisine. We are preparing for our Friday Fiesta with the camper’s families. The party will include a dramatic play based on the history of the potato, “bobbing” for potatoes, a potato piñata (filled with potatoes), and many hearty dishes. Most of the food will be prepared from recipes that the campers bring in. This recipe was developed through a collaborative process.

Makes about 50 bite-sized wraps


  • 6 cups boiled and mashed potatoes
  • 1/4 cup browned onions
  • 1 1/2 cup queso freso (see below)
  • 1/4 cup cilantro
  • 1/2 fresh squeezed lime
  • Salt and Pepper


  • 30 large Rainbow Swiss Chard leaves, de-stemmed

Mix filling together to taste.

Steam Swiss Chard Leaves and cut into 5 inch pieces.

Add one teaspoon to leaf and fold like north and south sides and then south and west sides. Pat mixture inside so that it is evenly distributed.

Eat immediately or refrigerate for up to one day.

Queso Fresco

  • 1/2 gallon whole milk
  • 5 tablespoons white vinegar
  • 3 teaspoons sea salt

Add Salt to Milk and bring to 180°F. Turn off heat and add vinegar. Wait for the whey and curds to separate. Strain through a cheese cloth reserving the whey for ricotta or cooking grains.


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