Best 6 Red Chard And Mushroom Quesadillas Recipes

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Indulge in a culinary journey with our tantalizing Red Chard and Mushroom Quesadillas, a harmonious blend of flavors and textures that will delight your palate. These quesadillas showcase the vibrant colors and earthy flavors of red chard and mushrooms, enveloped in a warm, crispy tortilla. Each bite offers a symphony of tastes, from the slightly bitter notes of the red chard to the savory umami of the mushrooms, perfectly complemented by the melted cheese's gooey richness. With variations ranging from a classic vegetarian option to a meat-lover's delight featuring chorizo, this recipe caters to diverse dietary preferences. Embark on this culinary adventure and discover the perfect quesadilla that suits your taste buds.

Here are our top 6 tried and tested recipes!

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Crisp and cheesy, these Mexican-style snacks from field editor Jeri Dobrowski of Beach, North Dakota are fun and flavorful. "We hosted a family reunion one spring and made a fiesta dinner. Everyone loved these quesadillas," notes Jeri.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh mushrooms, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 tablespoons olive oil
1/4 cup minced fresh cilantro
Vegetable oil
8 flour tortillas (7 inches)
2 cups shredded Monterey Jack cheese
Salsa and guacamole, optional

Steps:

  • In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat., Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.

Nutrition Facts : Calories 594 calories, Fat 30g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 806mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 20m

Yield Two quesadillas

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 shallot, minced optional
6 ounces regular or wild mushrooms, trimmed and sliced about 1/4 inch thick
1 to 2 garlic cloves, minced
1 jalapeño or serrano chili, minced seeded for a milder flavor
1 tablespoon chopped cilantro or epazote
Salt
freshly ground pepper
4 corn tortillas
2 ounces grated Monterey Jack, Cheddar, or mixed cheeses 1/2 cup
Salsa for serving optional

Steps:

  • Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
  • In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
  • In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 408 milligrams, Sugar 2 grams

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
Four 10-inch flour tortillas
8 ounces shredded Monterey jack cheese (about 2 1/2 cups)
2 ounces crumbled feta cheese (about 1/2 cup)
Optional garnishes: Sour cream, cilantro sprigs, salsa

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
  • Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

RED CHARD AND MUSHROOM QUESADILLAS



Red Chard and Mushroom Quesadillas image

With a satisfying but modest amount of cheese, this dish is a healthier, any-night alternative. From ChowMama blog.

Provided by annh53182

Categories     Kid Friendly

Time 30m

Yield 5 quesadillas, 5 serving(s)

Number Of Ingredients 12

4 tablespoons vegetable oil
4 garlic cloves, minced
2 bunches red swiss chard, cleaned & chopped
12 ounces mushrooms (I used a mix of creminis and shitakes)
1/2 cup chicken or 1/2 cup vegetable broth
1 tablespoon butter
1 teaspoon sherry wine vinegar (use cider vinegar if feeding to kids under 12 mos)
cheddar cheese, and grated or monterey jack cheese, grated
about 10 organic corn tortilla (for 5 quesadillas)
organic sour cream, optional for garnish
organic cilantro, optional for garnish
organic guacamole, optional for garnish

Steps:

  • Heat oil in a large pan over medium high heat. Add garlic and, just as it starts to turn golden brown, mushrooms. Sautee until the mushrooms start to cook through.
  • Add chopped chard. You may have to do this in batches, adding more as the previous batch wilts to a manageable amount in the pan. Once all the chard is in and slightly wilted, add broth. Cover and cook until the chard is tender.
  • Uncover and, if there is still some liquid, allow it to cook almost completely off. When there is just a little bit of liquid, add butter and vinegar. These should combine with the small amount of remaining liquid and thicken into a nice coating for the veggies. Remove from heat. If serving to little ones who can't manage tortillas, separate out their portion of veggies, chop finely, and mix with some grated cheese.
  • Wipe out pan and melt a pat of butter, swirling to coat bottom. Place a tortilla in the pan, sprinkle 1/2 of the cheese you want in a single quesadilla, top with veggies, sprinkle rest of cheese, and close with a second tortilla. When bottom layer of cheese melts and bottom quesadilla browns, flip. Melt and brown the other side, and viola! Repeat about 4 more times. Serve with choice of garnish(es).

SWEET RED PEPPER & MUSHROOM QUESADILLAS



Sweet Red Pepper & Mushroom Quesadillas image

I only "discovered" Mexican food about a year ago....almost wish I had been born south of the border!! These are easy to make & quite tasty; they can be served as an appetizer or an entre with a crisp, green salad.

Provided by CountryLady

Categories     Lunch/Snacks

Time 25m

Yield 4 quesadillas

Number Of Ingredients 9

1 medium red onion, finely chopped
1/2 lb fresh mushrooms, diced
1 clove garlic, minced
1 teaspoon oregano
2 tablespoons olive oil
2 tomatoes, deseeded &,chopped
2 cups red peppers, diced
8 tortillas
2 cups grated cheddar cheese or 2 cups monterey jack cheese (or combo)

Steps:

  • Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
  • Stir in tomatoes& peppers; simmer another 5 minutes.
  • Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
  • Top with cheese& remaining tortillas.
  • Bake at 350F for 10 minutes or until cheese melts.
  • Cut into quarters& serve with salsa, sour cream& guacamole.

Nutrition Facts : Calories 783.2, Fat 36.9, SaturatedFat 15.6, Cholesterol 59.3, Sodium 1251.5, Carbohydrate 84.2, Fiber 7.7, Sugar 10, Protein 29.1

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS



Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers image

Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.

Provided by BramptonMommyof2

Categories     Side Dish     Vegetables     Greens

Time 31m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 cup sliced fresh mushrooms
½ onion, finely chopped
3 cloves garlic, minced
1 bunch Swiss chard, chopped
½ roasted red pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
½ cup white wine

Steps:

  • Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g

Tips:

  • To save time, use pre-shredded cheese or buy pre-sliced mushrooms.
  • If you don't have a grill or griddle, you can cook the quesadillas in a large skillet over medium heat.
  • For a crispier quesadilla, cook it for a few minutes longer on each side.
  • If you like your quesadillas extra cheesy, add a layer of cheese to the bottom of the tortilla before adding the other ingredients.
  • Serve the quesadillas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

This red chard and mushroom quesadilla recipe is a delicious and easy way to enjoy this leafy green. The quesadillas are packed with flavor and nutrition, and they're perfect for a quick and easy meal. Whether you're looking for a vegetarian main course or a tasty appetizer, these quesadillas are sure to please. So next time you're looking for a new way to enjoy red chard, give this recipe a try!

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