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Sunday, March 29, 2015

Red Chard And Mushroom Quesadillas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 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

Recipe

  • 1 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.
  • 2 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.
  • 3 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 canĂ¢€™t manage tortillas, separate out their portion of veggies, chop finely, and mix with some grated cheese.
  • 4 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).

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