Mushroom and Swiss Chard Quesadillas

An easy, nourishing and flavor-packed gluten-free and vegetarian meal. Loaded with veggies, seasoned with an amazing but simple combination of spices and just the right amount of cheese, this is one of the BEST quesadillas! Bonus: filling can be made ahead for a meal in minutes later.

mushroom swiss chard quesadillas gluten free #glutenfreerecipes www.healthygffamily.com
Mushroom and Swiss Chard Quesadillas

Rich-tasting but still light, Fresh, Bright and Satisfying!

If you’ve followed me a while, you know we loooove a good quesadilla!

It’s an easy go-to lunch, snack (if you’re a teen boy!) or easy dinner.

We are always playing around with different filling ideas and this is seriously one of the BEST!

Sautéed mushrooms, onions and Swiss chard, seasoned with garlic, coriander, and red pepper flakes, brightened with a touch of apple cider vinegar and cilantro, then mixed with Monterey Jack cheese.

Packed with veggies, seasoned with an amazing but simple combination of spices and just the right amount of cheese.  It is rich yet light, fresh and bright and so satisfying!

Seriously, I could have eaten a bowl of the filling itself!

But sandwiched between two golden and crisp tortillas it’s 100%.

mushroom swiss chard quesadillas gluten free #glutenfreerecipes www.healthygffamily.com

 

 

It also happens that Swiss chard is one of my favorite leafy greens and easily enjoyed by the family because it doesn’t have a strong flavor or texture when cooked. Feel free to substitute spinach or kale if you prefer.

So how do you make it?

All you need is onions, mushrooms, Swiss chard, garlic, grape seed oil or neutral oil, ground coriander, red pepper flakes, apple cider vinegar, Monterrey Jack cheese or your favorite dairy-free alternative, fresh cilantro and your favorite gluten-free tortillas.  Here we used Siete Foods almond flour tortilas.

mushroom swiss chard quesadillas gluten free #glutenfreerecipes www.healthygffamily.com

The filling is made separately which works out really well if you want to make it ahead and then have a meal in minutes anytime!  Perfect for busy days!

To make the filling all you do is essentially saute it all together in a large saute pan (we like the GreenPan non stick skillets – Amazon affiliate link).

First, you do is saute the onions and mushrooms. Season with garlic, coriander and red pepper flakes. Add in the Swiss Chard. Then remove from heat and stir in the apple cider vinegar, then cheese and fresh cilantro.

Then when you’re ready, heat up a tortilla in a saute pan. Top with generous spoonfuls of  on the tortilla, top with a second tortilla and cook both sides 1-2 minutes or until golden and crisp.

mushroom swiss chard quesadillas gluten free #glutenfreerecipes www.healthygffamily.com

 

mushroom swiss chard quesadillas gluten free #glutenfreerecipes www.healthygffamily.comRecipe adapted from America’s Test Kitchen.

Hope you love it as much as we do!

mushroom swiss chard quesadillas gluten free #glutenfreerecipes www.healthygffamily.com

For other favorite quesadillas try our Spanakopita Quesadilla or our Veggie Black Bean Quesadilla.

Scroll down to see the recipe and leave a comment if you try.

Recipe

5.0 from 2 reviews
Mushroom and Swiss Chard Quesadillas
 
Prep time
Cook time
Total time
 
An easy, nourishing and flavor-packed gluten-free and vegetarian meal. Loaded with veggies, seasoned with an amazing but simple combination of spices and just the right amount of cheese, this is one of the BEST quesadillas! Pro-tip: Make the filling ahead, so you can have a meal in minutes later. Recipe doubles well.
Author:
Recipe type: Dinner, Veggies, Snack
Cuisine: Gluten-free, Vegetarian, Dairy-free and Vegan optional
Serves: 2-3 quesadillas
Ingredients
  • 2 tablespoons grape seed oil or neutral oil of choice.
  • 1 onion, finely chopped
  • 1 container mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons ground coriander
  • ¼ teaspoon red pepper flakes
  • 1 bunch Swiss Chard, stemmed, leaves cut into ½ in wide strips
  • 1 teaspoon apple cider vinegar
  • ½ -1 cup Monterey Jack cheese, shredded (or your favorite dairy-free alternative)
  • 2 tablespoons minced fresh cilantro, more for garnish
  • 4-6 gluten-free flour tortillas
  • oil for lightly coating pan
Instructions
  1. Prepare the quesadilla mixture:
  2. Heat 2 tablespoons oil in a skillet over medium-high heat.
  3. Add the mushrooms and onions, season with salt and pepper.
  4. Cover and cook, stirring occasionally, for about 5-7 minutes or until mushrooms release their moisture. Uncover and cook an additional 5 minutes, stirring occasionally, or until the liquid evaporates and mushrooms are well browned.
  5. Stir in the garlic, coriander and red pepper and cook about 30 seconds - 1 minute.
  6. Add in Swiss Chard, cover and cook just 1-2 minutes until wilted but still bright green.
  7. Then uncover and continue to cook, stirring occasionally as liquid evaporates and the mixture continues to reduce, about another 4-6 minutes.
  8. Remove the pan from the heat, add the cider vinegar and stir to combine.
  9. Stir in the cheese and cilantro.
  10. Move to entire mixture to a small bowl and wipe saute pan clean.
  11. Heat a saute pan over medium heat, lightly coat with oil and place one tortilla in the pan and gently heat it about 1 minute or until it starts to bubble up a bit as it cooks and browns on one side
  12. Add generous spoonfuls of the vegetable mixture atop the tortilla. Top with another tortilla and cook both sides 1-2 minutes, flipping once, until both sides golden and just crispy.
  13. Sprinkle with cilantro and enjoy as is, with avocado or with a touch of sour cream.

 

 

4 thoughts on “Mushroom and Swiss Chard Quesadillas

  1. These were delicious, Karen! Thanks for helping us to branch out – we had never tried Swiss Chard! I made them with brown rice quesadillas. 😋

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