Hands-On Time: 30 minutes

Recipe Notes: I halved the recipe with great results.

Ingredients:

• 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

Steps:

• 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!