Yield: about 4 servings


  • ¼ cup vegetable oil, divided
  • 1 yellow onion, finely chopped
  • 1 lb. white mushrooms, trimmed and sliced
  • Salt and pepper
  • 2 cloves garlic, minced or pressed
  • 2 tsp. coriander
  • ¼ tsp. red pepper flakes
  • 1 lb. Swiss chard, stemmed and sliced into  -inch strips
  • 1 tsp. cider vinegar
  • 8 oz. Monterey Jack cheese, shredded
  • 2 tbsp. minced fresh cilantro
  • 4 (10-inch) flour tortillas
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  • step 1: HideShow Images

    Adjust an oven rack to the middle position and heat to 450˚ F. Line a baking sheet with foil and brush with 1 tablespoon of the oil. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add the onion and mushrooms to the pan, and season with salt and pepper. Cover and cook, stirring occasionally, until the mushrooms have released their liquid, 8-10 minutes. Uncover and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are well browned, 8-10 minutes more.

  • step 2: HideShow Images

    Stir in the garlic, coriander and red pepper flakes. Cook until fragrant, about 30 seconds. Add the chard, cover, and cook until wilted but bright green, about 2 minutes. Uncover and cook, stirring often, until the liquid evaporates, 4-6 minutes. Off the heat, stir in the vinegar. Let cool slightly, then stir in the Monterey Jack and cilantro.

  • step 3: HideShow Images

    Lay the tortillas out on a work surface. Spread vegetable filling over half of each tortilla, leaving a thin border around the edge. Fold the other half of the tortilla over the filling and press down firmly to compact. Arrange the quesadillas in a single layer on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of oil.

  • step 4: HideShow Images

    Bake until the quesadillas begin to brown, about 10 minutes. Flip and continue to bake until crisp and golden, about 5 minutes more. Let cool a few minutes before slicing and serving.