A second week-day friendly, healthy & satiating lunch or supper, in honor of our Mini-Mexican Appreciation Month, is here to stay in our rotation. These quesadillas are perfect – not overly cheesy, pick-upable (thanks to cooking the filling separately, to avoid a floppy, soppy mess), veggie packed and topped with lean protein via Greek yogurt. The play of textures between the crunchy, baked tortillas and the soft but substantive mushrooms and chard makes them super satisfying in spite of a cut back on cheese and oil. Plus they are really easy to make and clean up is easily completed as the quesadillas are finished in the oven.
Mushroom & Swiss Chard Quesadillas
Hands-On Time: 30 minutes
Recipe Notes: I halved the recipe with great results.
- 1 White Onion, finely diced
- 1 Lb Crimini Mushrooms, stemmed and thinly sliced
- 2 Cloves Garlic, minced
- 2 Tsp Coriander
- 1/4 Tsp Red Pepper Flakes
- 1 Lb Swiss Chard, stemmed, with leaves sliced into 1/2 inch strips
- 1 Tsp Apple Cider Vinegar
- 1 Cup Shredded Monterey Jack Cheese
- 2 Tbsp Fresh Cilantro, minced, plus bit more for serving
- 4 10 inch Flour Tortillas
- Approx 3 Tbsp Canola Oil, measured as you go
- Salt & Pepper
- Greek Yogurt for serving
- Preheat oven to 450 Degrees F.
- Line baking sheet with aluminum foil, brush with approx 1 tbsp Canola oil and set aside.
- Prep the chopped and minced ingredients, plus the spices, and place them at arms length of the stovetop.
- Heat 1 Tbsp Canola Oil in the frying pan over medium-high heat. Add the mushrooms and onions and season with salt & pepper, stirring once. Cover, and lower heat to med-low, cooking for 9-10 minutes. Set a timer, and uncover and stir at the half way mark.
- Stir in the garlic, coriander and red pepper. (The mushroom-onion mixture will be significantly reduced. If the pan appears to have some burn marks, do not worry as this happens a a matter of course when mushrooms reduce down. They are not burned and you’ll notice that the pan deglazes as you continue to stir.) Stir/cook for :30 – 1 minute.
- Add the Swiss Chard and cover immediately to wilt. Cook covered just 1-2 minutes, then uncover and continue to cook, stirring regularly as the mixture continues to reduce, another 4-5 minutes.
- Remove the pan from the heat, add the cider vinegar and stir to incorporate.
- After a few moments cooling, mix in the cheese and cilantro.
- Set the tortillas on the prepared baking sheet and spread the filling over *one half* each tortilla, leaving a small boarder next to the edge. Fold the tortillas over, creating half-moons, to cover the filling. Brush the top half lightly with the oil.
- Bake at 450 for ten minutes or until tortillas being to brown, then, carefully flip them using a spatula.
- After ten minutes in my oven they were browned through but still needed a little cooking time on the flip side, so I killed the heat and baked three more minutes.
- So that the Greek Yogurt wouldn’t create too great a temperature contrast, I removed the amount I’d be using from the fridge right after putting the quesas in the oven, to let it come closer to room temp.
- Remove quesadillas from heat and allow to cool on a wire rack 5-10 minutes.
- Cut each half-moon into four pieces and serve with dollops of Greek Yogurt, plus a sprinkle more cilantro. They will go fast!
Note: This recipe first appeared in America’s Test Kitchen The Best Mexican Recipes. My adjustments, reflected in the recipe above, were to reduce the oil and cheese, and use Greek Yogurt vs Mexican Crema as a topping.