Sautéed Red Chard and Mushroom Quesadillas
This deliciously satisfying dish combines vibrant red Swiss chard and earthy mushrooms, all enveloped in crispy corn tortillas. With a perfect blend of melted cheese and a touch of sherry vinegar for tang, these quesadillas offer a healthier twist on a classic favorite. They’re easy to prepare and are ideal for any night of the week, making them a delightful option for family dinners or a quick meal for children. Serve with optional garnishes like homemade guacamole, sour cream, and fresh cilantro for an extra burst of flavor.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Vegetable oil
4 tablespoons (none)
Garlic cloves, minced
4 (minced)
Red Swiss chard, cleaned & chopped
2 bunches (cleaned and chopped)
Mushrooms (creminis and shiitakes), sliced
12 ounces (sliced)
Chicken or vegetable broth
1/2 cup (none)
Butter
1 tablespoon (none)
Sherry wine vinegar
1 teaspoon (none)
Cheddar cheese or Monterey Jack cheese, grated
to taste (grated)
Organic corn tortillas
10 (none)
Organic sour cream
optional (for garnish)
Organic cilantro
optional (for garnish)
Organic guacamole
optional (for garnish)
Instructions
1
1. In a large skillet, heat vegetable oil over medium-high heat. Once hot, add minced garlic and sauté until fragrant and lightly golden.
2
2. Toss in the mushrooms and sauté for about 5-7 minutes, or until they begin to soften and release their juices.
3
3. Add the chopped red Swiss chard in batches. Allow each batch to wilt slightly before adding more to efficiently fill the pan.
4
4. After all the chard has been added, pour in the chicken or vegetable broth and cover the pan. Cook until the chard is tender, approximately 5-10 minutes.
5
5. Remove the lid and cook off any remaining liquid until only a small amount persists. Stir in the butter and sherry vinegar, allowing them to meld with the vegetables to create a flavorful coating. Set aside.
6
6. Clean out the skillet and return it to medium heat. Add a small amount of butter, swirling to coat the bottom.
7
7. Place one tortilla in the pan and evenly sprinkle half of your desired cheese on top. Pile on a generous portion of the sautéed vegetable mixture, then sprinkle the remaining cheese on top. Cover with a second tortilla.
8
8. Cook until the bottom tortilla is golden brown and the cheese has melted, about 3-4 minutes. Carefully flip the quesadilla and cook the opposite side until golden brown and the cheese is fully melted.
9
9. Remove the quesadilla from the pan and cut into wedges. Repeat the process with the remaining tortillas and filling.
10
10. Serve warm with optional garnishes such as organic sour cream, guacamole, and fresh cilantro.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sautéed Red Chard and Mushroom Quesadillas?
They are a flavorful and healthier twist on classic quesadillas featuring vibrant red Swiss chard, earthy mushrooms, and melted cheese inside crispy corn tortillas.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as long as you use vegetable broth instead of chicken broth.
What types of mushrooms are recommended?
The recipe suggests using a 12-ounce mix of cremini and shiitake mushrooms for the best flavor and texture.
Can I use flour tortillas instead of corn?
While the recipe calls for organic corn tortillas, you can substitute them with flour tortillas if you prefer a different texture.
How do I prepare the red Swiss chard?
The chard should be thoroughly cleaned and chopped before being added to the skillet in batches to wilt.
Why is broth used in the recipe?
Broth is added to the skillet to help steam the chard, making it tender within 5 to 10 minutes.
What is the purpose of sherry wine vinegar?
A teaspoon of sherry wine vinegar is added at the end of the sauté to provide a tangy balance to the earthy vegetables.
Which cheeses work best for these quesadillas?
Grated Cheddar or Monterey Jack cheese are recommended because they melt well and complement the vegetable filling.
How long does it take to sauté the mushrooms?
Mushrooms should be sautéed for about 5-7 minutes until they soften and release their juices.
Can I make this recipe vegan?
Yes, you can make it vegan by using vegetable broth, a plant-based butter substitute, and vegan cheese.
How do I keep the quesadillas from being soggy?
Ensure you cook off most of the broth liquid in the skillet before adding the vegetable mixture to the tortillas.
What are the suggested garnishes?
Optional garnishes include organic sour cream, homemade guacamole, and fresh cilantro.
How many tortillas does this recipe require?
The recipe uses 10 organic corn tortillas to make approximately 5 large double-tortilla quesadillas.
Can I prepare the filling in advance?
Yes, the chard and mushroom mixture can be sautéed ahead of time and stored in the refrigerator until you are ready to assemble the quesadillas.
What temperature should I use to cook the quesadillas?
Use medium heat to cook the quesadillas so the cheese melts thoroughly without burning the tortillas.
Is this recipe suitable for children?
Yes, it is tagged as kid-friendly and offers a great way to incorporate nutrient-dense greens into a familiar meal.
How much garlic is used in the recipe?
The recipe calls for 4 minced garlic cloves to provide a fragrant and savory base.
Can I use kale instead of Swiss chard?
Yes, kale or even spinach can be used as a substitute, though cooking times for wilting may vary.
Why add the chard in batches?
Adding the chard in batches ensures it wilts efficiently and doesn't overflow the pan.
How do I know when the quesadilla is done?
The quesadilla is ready when the tortillas are golden brown on both sides and the cheese is fully melted.
Is this dish gluten-free?
If using corn tortillas and gluten-free broth, this dish is naturally gluten-free.
What is the best way to flip the quesadilla?
Use a large, flat spatula and flip carefully once the bottom tortilla is crisp and the cheese has started to bind the filling.
Can I add protein like chicken or beans?
Yes, cooked shredded chicken or black beans would make excellent additions to the filling.
How do I store leftovers?
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
How should I reheat leftover quesadillas?
Reheat them in a dry skillet over medium heat to restore the crispness of the tortilla.
Does this recipe use oil or butter?
It uses both: vegetable oil for the initial sauté and butter for finishing the vegetables and crisping the tortillas.
Can I use frozen Swiss chard?
Fresh is preferred for texture, but frozen chard can be used if it is thawed and squeezed dry before sautéing.
How do I clean the mushrooms?
Wipe them with a damp paper towel or use a mushroom brush to remove dirt rather than soaking them in water.
What makes this a 'healthier' quesadilla?
The inclusion of fiber-rich chard and mushrooms reduces the overall calorie density compared to meat-heavy quesadillas.
Can I bake these instead of pan-frying?
Yes, you can bake them at 400°F (200°C) for about 10-15 minutes, flipping halfway through, for a lower-fat option.