Mushroom Swiss Chard Quesadillas
Recipe: <br> <br> Ingredients:<br> <br> 1 White Onion, finely diced<br> 1 Lb Crimini Mushrooms, stemmed and thinly sliced<br> 2 Cloves Garlic, minced<br> 2 Tsp Coriander<br> 1/4 Tsp Red Pepper Flakes<br> 1 Lb Swiss Chard, stemmed, with leaves sliced into 1/2 inch strips<br> 1 Tsp Apple Cider Vinegar<br> 1 Cup Shredded Monterey Jack Cheese<br> 2 Tbsp Fresh Cilantro, minced, plus bit more for serving<br> 4 10 inch Flour Tortillas<br> Approx 3 Tbsp Canola Oil, measured as you go<br> Salt & Pepper<br> Greek Yogurt for serving<br> <br> Ingredients:<br> <br> Preheat oven to 450 Degrees F.<br> <br> Line baking sheet with aluminum foil, brush with approx 1 tbsp Canola oil and set aside.<br> <br> Prep the chopped and minced ingredients, plus the spices, and place them at arms length of the stovetop.<br> <br> Heat 1 Tbsp Canola Oil in the frying pan over medium-high heat. Add the mushrooms and onions and season with salt & pepper, stirring once. Cover, and lower heat to med-low, cooking for 9-10 minutes. Set a timer, and uncover and stir at the half way mark.<br> <br> Next, stir in the garlic, coriander and red pepper. (The mushroom-onion mixture will be significantly reduced. If the pan appears to have some burn marks, do not worry as this happens a a matter of course when mushrooms reduce down. They are not burned and you’ll notice that the pan deglazes as you continue to stir.) Stir/cook for :30 – 1 minute.<br> <br> Add the Swiss Chard and cover immediately to wilt. Cook covered just 1-2 minutes, then uncover and continue to cook, stirring regularly as the mixture continues to reduce, another 4-5 minutes.<br> <br> Remove the pan from the heat, add the cider vinegar and stir to incorporate.<br> <br> After a few moments cooling, mix in the cheese and cilantro.<br> <br> Set the tortillas on the prepared baking sheet and spread the filling over *one half* each tortilla, leaving a small boarder next to the edge. Fold the tortillas over, creating half-moons, to cover the filling. Brush the top half lightly with the oil.<br> <br> Bake at 450 for ten minutes or until tortillas being to brown, then, carefully flip them using a spatula. After ten minutes in my oven they were browned through but still needed a little cooking time on the flip side, so I killed the heat and baked three more minutes.<br> <br> (So that the Greek Yogurt wouldn’t create too great a temperature contrast, I removed the amount I’d be using from the fridge right after putting the quesas in the oven, to let it come closer to room temp.)<br> <br> Remove quesadillas from heat and allow to cool on a wire rack 5-10 minutes.<br> <br> Cut each half-moon into four pieces and serve with dollops of Greek Yogurt, plus a sprinkle more cilantro. They will go fast!<br> <br><a href="http://fromtheathleteskitchen.com/"_blank" style="color: #889c45;font-weight: bold; font-size:15px;">More Recipes From The Athlete's Kitchen</a>
Recipe Intro From feedfeed
These veggie quesadillas are a fun way to get a big dose of veggies. The potassium packed mushrooms plus antioxidants and vitamins in the chard are complimented by protein and calcium from the Greek yogurt, plus fiber and a satisfying crunch via the whole wheat tortillas. I might top with an egg next time - either way, these are a great recovery lunch!