Recipe adapted from 
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! Pro-tip: Make the filling ahead, so you can have a meal in minutes later. Recipe doubles well.
Servings: 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
- 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
Instructions
- 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.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
This was so flavorful and delicious! I absolutely loved it and will definitely make it again…and again!
Great! So happy you love it as much as we do! Thank you!
These were delicious, Karen! Thanks for helping us to branch out – we had never tried Swiss Chard! I made them with brown rice quesadillas. ?
Thanks so much Deb! So happy you tried a new veggie too! Just FYI– we love swiss chard but it is a green that tastes much better cooked than raw!
Such a quick, filling, and delicious meal! Thank you so much for sharing your recipes! Cannot wait to make more!
You’re very welcome! So happy you love these quesadillas!
Wow so awesome, I watched your video this recipe is so nice very adjustable to your taste . I followed the exact recipe for the vegetables , I didn’t cook it like you just sautéed everything on medium high heat didn’t need to steam I like my vegetables not that mushy , the liquid evaporated as I was cooking , I added Zaatar , 1/2 tsp Allepo pepper and 1/2 cup beluga lentils to make it more substantial gosh it’s so good …I will reheat the mixe and sprinkle cheese on the bottom of my tortilla and top instead of mixing it either way is good . Thank you great recipe!
So happy you enjoyed them!Thanks for sharing your adaptations!