Red Chard and Mushroom Quesadillas
Savor the smoky, savory flavors of these Red Chard and Mushroom Quesadillas, a delightful twist on a classic comfort food. Packed with nutrient-rich red chard and earthy baby bella mushrooms, sautéed with garlic and seasoned with warming cumin and paprika, these quesadillas bring bold and unexpected flavor to your table. Each cheesy bite is loaded with a melty combination of mozzarella and sharp cheddar, perfectly encased in crispy, buttery flour tortillas. Quick and easy to prepare in under 40 minutes, this vegetarian recipe is perfect for weeknight dinners or casual gatherings. Serve with your favorite salsa or a dollop of sour cream for the ultimate finishing touch. Perfect for fans of healthy-yet-indulgent meals, this recipe is a must-try for quesadilla lovers looking for something new!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 cups red chard
- 2 cups baby bella mushrooms
- 2 garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large flour tortillas
- 1.5 cups shredded mozzarella cheese
- 1.5 cups shredded sharp cheddar cheese
- 2 tablespoons butter
- optional sour cream or salsa for serving
Instructions
Wash and dry the red chard. Remove the stems and roughly chop the leaves. Thinly slice the mushrooms. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the chopped red chard, ground cumin, paprika, salt, and black pepper. Cook for another 3-4 minutes, or until the chard wilts and is tender. Remove the filling from the skillet and set aside in a bowl.
Wipe the skillet clean and return it to medium heat. Melt 1/2 tablespoon of butter in the skillet for each quesadilla.
Place one tortilla in the skillet. Sprinkle 1/4 cup shredded mozzarella cheese and 1/4 cup shredded cheddar cheese evenly over one side of the tortilla.
Add a quarter of the red chard and mushroom filling on top of the cheese. Sprinkle another 1/4 cup of each cheese over the filling. Fold the tortilla in half to enclose the filling.
Cook the quesadilla for 2-3 minutes on one side, pressing gently with a spatula, until the tortilla is golden brown and the cheese begins to melt. Flip and cook for another 2-3 minutes on the other side.
Repeat the process with the remaining tortillas and filling, adding butter to the skillet as needed.
Slice each quesadilla into wedges and serve immediately with optional sour cream or salsa on the side.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 784 mg | 60% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
