Mushroom and Swiss Chard Quesadillas
- 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
- 1/4 teaspoon red pepper flakes
- 1 bunch Swiss Chard stemmed, leaves cut into 1/2 in wide strips
- 1 teaspoon apple cider vinegar
- 1/2 -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
- Prepare the quesadilla mixture:
- Heat 2 tablespoons oil in a skillet over medium-high heat.
- Add the mushrooms and onions, season with salt and pepper.
- 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.
- Stir in the garlic, coriander and red pepper and cook about 30 seconds - 1 minute.
- Add in Swiss Chard, cover and cook just 1-2 minutes until wilted but still bright green.
- Then uncover and continue to cook, stirring occasionally as liquid evaporates and the mixture continues to reduce, about another 4-6 minutes.
- Remove the pan from the heat, add the cider vinegar and stir to combine.
- Stir in the cheese and cilantro.
- Move to entire mixture to a small bowl and wipe saute pan clean.
- 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
- 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.
- Sprinkle with cilantro and enjoy as is, with avocado or with a touch of sour cream.