- 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
step 1: Show 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: Show 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: Show 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: Show 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.