Greens & Cheese Quesadillas

I have received an exorbitant amount of Swiss chard in my CSA box so far this season. It’s a good thing that I absolutely love it! and… Who doesn’t love chard when it’s combined with fabulous cheese?!?!

This recipe was adapted from Bon Appetit, contributed by Gabriela Camara. I have made these quesadillas a couple of times with my CSA greens, using both raw milk extra (extra) sharp yellow cheddar (from Trader Joe’s) as well as Cabot extra sharp 3-year aged white cheddar. I have also used combination of greens including Swiss chard, turnip greens, beet greens, as well as baby bok choy.

I adapted the recipe by increasing the garlic as well as using a red onion, whole wheat flour tortillas, and chipotle salsa, avocados, fresh lime, and sour cream, for serving. I also microwaved the assembled quesadillas for a quick dinner! We ate them with refried beans on the side. Delicious.

Yield: Serves 4 for dinner or up to 8 as an appetizer

  • 2 tablespoons vegetable oil, such as canola
  • ½ medium white or red onion, finely chopped
  • 5 garlic cloves, finely minced
  • 10 ounces Swiss chard, ribs and stems removed, or a combination of greens including beet, turnip, or bok choy, chopped
  • 2 teaspoons fresh lime juice
  • coarse salt
  • 6 ounces Toma cheese or sharp cheddar, grated (about 2 cups)
  • 8 whole wheat flour tortillas
  • Salsa Roja, Avocado-Tomatillo Salsa Verde, or Trader Joe’s Chipotle Salsa, for serving
  • avocado slices and lime wedges, for serving, optional
  • sour cream, for serving, optional
  1. Heat oil in a large skillet over medium. Cook onion and garlic, stirring occasionally, until golden brown, 6–8 minutes.
  2. Add greens a handful at a time, letting wilt slightly before adding more. Pour in ½ cup water and cook, tossing occasionally, until greens are tender, 6–8 minutes.
  3. Add lime juice; season with salt. Transfer to a plate; let cool.
  4. Assemble the quesadillas: Place on tortilla on a large plate. Mound grated cheddar on top and spread evenly. Top with sautéed greens and another tortilla.
  5. Microwave for 1 minute, 35 seconds on high.
  6. Remove and slice into pieces. Repeat until all filling is used.
  7. Serve immediately with sliced avocado, prepared salsa, and sour cream, as desired.

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Oaxaca-Style Mushroom & Cheese Quesadillas


My family could eat Mexican food everyday (or almost everyday!). These quesadillas are full of meaty, well-seasoned mushrooms. I cook the quesadillas in a cast iron panini press to significantly reduce the amount of oil needed in the cooking process. The weight of the lid helps the melted cheese glue the tortillas together as well. This dish was loosley adapted from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich. We ate them with refried beans on the side.

  • 1 T coconut oil
  • 1 T unsalted butter
  • 1/2 cup chopped white onion
  • 1 jalapeno chile, seeded, finely chopped
  • 5 garlic cloves
  • 20 oz white button mushrooms or cremini mushrooms, cleaned and thinly sliced
  • 1 1/2 tsp coarse salt, or to taste
  • 2 T cilantro, chopped
  • 12 store-bought corn tortillas
  • 2 cups shredded Monterey Jack (about 8 ounces)
  • salsa, for serving
  • avocado slices for garnish, optional

Make the Mushroom Filling:

  1. Heat the oil and butter in a large skillet over medium-high heat until the butter melts and starts to foam. Add the onion and cook until soft and translucent, 3 to 4 minutes.
  2. Add the chile and cook until softened, 1 to 2 minutes.
  3. Add the garlic and cook until just fragrant, less than a minute; do not let it brown.
  4. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms release their juices and the liquid begins to evaporate, about 5 minutes.
  5. Add the cilantro and cook for 1 minute, or until the mushrooms are just slightly moist, neither wet nor dry. Remove from heat.

Make the Quesadillas:

  1. Heat a cast iron panini press until throughly heated.
  2. Place 1 lightly oiled corn tortilla on the pan, oil side down. Top with approximately 3 to 4 T shredded cheese and  1/4 cup mushroom filling.
  3. Top with a second corn tortilla and lightly oil. Press and cook until cheese has melted. Repeat with additional tortillas, cheese, and filling.
  4. Serve the quesadillas hot, with salsa and avocado slices.


Mushroom, Red Onion, & Bacon Quesadillas


My husband really wanted to have quesadillas for the Super Bowl this year. My daughter had a plain cheese quesadilla, and the rest of us had mushroom and red onion- with bacon. I used a mixture of pepper jack and Monterey Jack cheeses, and made them on whole wheat handmade tortillas from Trader Joe’s (my favorite). I have great success cooking them on our cast iron panini press, preheated on low, and I served them with brown basmati rice, refried beans, and avocado slices. This recipe is from Martha Stewart Living- I just added the bacon (optional).

Sautéed Mushroom Filling with Epazote

Yield: Makes about 2 1/2 cups

  • 2 tsp olive oil
  • 1 cup finely diced red onion (1 small onion)
  • 1 pound white button mushrooms, stems trimmed, thinly sliced
  • 1 tsp epazote or dried oregano
  • Juice of 1 lemon
  • salt and freshly ground pepper
  • 4 slices cooked bacon, crumbled (optional)
  1. Heat a sauté pan over medium-low heat; add olive oil. When hot, add onion; sauté until translucent, about 5 minutes.
  2. Add mushrooms and epazote; cook until mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Add lemon juice, season with salt and pepper.
  3. Pair with queso fresco, Monterey Jack, and guacamole.

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