Swiss Chard & Mushroom Quesadilla

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Driving home from speech therapy this afternoon I told Will and Em I was making quesadilla’s for dinner. Emilie’s reaction:

“Oh no! You are going to put vegetables in them aren’t you!??!”

Yes my little lady, indeed I am.

Since she could barely contain her horror over the idea of veggies invading her cheese territory, I tried this approach.  I pulled out mushrooms, zucchini and swiss chard and told her she could decide what vegetable we would use.

She picked mushrooms AND swiss chard. And even ate a few leaves of swiss chard completely on her own while I was cooking.  I’m pretty sure we will get a snow storm tomorrow as a result of this disturbance in the preschool universe.

swiss chard mushroom quesadillaprep (1 of 1)

For those little people who shudder and scream at the sight of something green (I have one of those) – I just grabbed mushrooms out of the veggie mix I had going and made a quesadilla with cheese and mushrooms and they went unnoticed.

swiss chard mushroom quesadillaprep2 (1 of 1)

Matty’s fluffy hand helping style the cheese for the shoot

I am ramping up to doing quesadilla’s at least once a week in summer – so fast, easy, and versatile. I ran out of the monterey jack cheese after making all of them for the kids, so I made one for the husband with gruyere and goat cheese in place of the monterey jack. This is a good way to get out of a grilled cheese rut without freaking out the little people with something totally new. And I find it easier to tuck veggies into quesadilla’s, so if you get them sold on just plain cheese ones in the beginning, add some finely grated carrots as a gateway vegetable into veggie world. Then bust this out on them after a few rounds.

P.S. – would have grabbed pics of the kids eating but was dealing with a child who was further developing his performance art piece – Tantrums:2013.

swiss chard mushroom quesadilla (1 of 1)

Swiss Chard & Mushroom Quesadilla’s
Ingredients
  • 1 package of mixed gourmet mushrooms, sliced (I then chopped them even smaller)
  • 2 handfuls of greens (swiss chard, spinach, arugula – anything!) sliced thin
  • juice of 1/2 lime
  • 2 cups shredded monterey jack cheese (or goat cheese/gruyere/cheddar)
  • 6″ whole wheat tortillas
  • olive oil
  • salt and pepper
  • avocado, greek yogurt, salsa for serving
Instructions
  1. Heat some olive oil in a large non stick pan over high heat. Add sliced mushrooms and cook until edges start to brown, stirring frequently. Add thinly sliced greens and cook until wilted. Squeeze lime juice over the entire concoction.
  2. Dump those contents into a bowl and wipe out the pan.
  3. Over medium heat, place a tortilla in pan and sprinkle layer of cheese on one half of tortilla, top that with veggies and bit more cheese. Use a spatula to fold the uncovered half on top of the filled half. Wait until you see the cheese starting to melt and then carefully flip over (using the 6″ tortilla’s makes it easy to flip).
  4. You want each side to get a little brown color on it.
  5. Slide onto cutting board and let it rest for a minute or so before cutting into wedges.

 

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