Mushroom and Swiss Chard Quesadillas

Served with Avocado Salad
quesadillas stuffed with mushroom and swiss chard
Prep Time: 
75 minutes
Number of Servings: 
Serves 4
Recipe Source: 
The Complete One Pot by America’s Test Kitchen ($34.99, America’s Test Kitchen, 2020)


  • 12 cup extra-virgin olive oil, divided
  • 1 onion, chopped fine
  • 1 lb white mushrooms, trimmed and sliced thin
  • 34 tsp table salt, divided
  • 12 tsp black pepper, divided
  • 3 garlic cloves, minced, divided
  • 2 tsp ground coriander
  • 14 tsp red pepper flakes
  • 1 lb Swiss chard, stemmed, leaves sliced into 12-inch-wide strips
  • 4 tsp lime juice, divided
  • 8 oz Monterey Jack cheese, shredded (2 cups)
  • 4 (10-inch) flour tortillas
  • 2 avocados, halved, pitted, and cut into  34-inch pieces
  • 3 radishes, trimmed and sliced thin
  • 14 cup fresh cilantro leaves


  1. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, mushrooms, 12 teaspoon of the salt, and 14 teaspoon of the pepper. Cover and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and mushrooms are well browned, 8 to 10 minutes.
  2. Stir in two-thirds of the garlic, the coriander, and pepper flakes. Cook until fragrant, about 30 seconds. Add chard, cover, and cook until wilted but still bright green, 1 to 2 minutes. Uncover and cook, stirring often, until liquid evaporates, 4 to 6 minutes. Off heat, stir in 1 teaspoon of the lime juice. Let mixture cool slightly, and then stir in Monterey Jack.
  3. Lay tortillas on a counter. Spread vegetable filling over half of each tortilla, leaving a 12-inch border around edge. Fold other half of tortilla over top and press firmly to compact.
  4. Whisk 3 tablespoons of the oil, remaining 1 tablespoon of the lime juice, remaining 14 teaspoon salt, remaining 14 teaspoon pepper, and remaining garlic together in a medium bowl. Add avocados and gently toss to coat. Transfer avocado mixture to a serving platter. Top with radishes and cilantro.
  5. Heat 2 tablespoons of the oil in now-empty skillet over medium heat until shimmering. Place 2 folded quesadillas in skillet and cook until browned and cheese has melted, about 2 minutes per side. Transfer to a cutting board. Repeat with remaining 1 tablespoon of oil and remaining 2 quesadillas; transfer to cutting board. Cut into wedges and serve with avocado salad.


  • For a vegetable quesadilla with a flavorful filling folded into a crunchy tortilla, the same skillet is used to first precook the filling and then fry up the quesadillas.
  • The quesadillas need just a few minutes to brown, and once they are ready to serve they are accompanied by a quick, fresh salad of avocado, radishes, and cilantro.
Nutrition Info: 
707 Calories, 26 g Protein, 50 mg Cholesterol, 46 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 12 g Fiber, 50 g Total fat (16 g sat), 1,154 mg Sodium, ★★★★★ Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Vitamin K, Calcium, Folate, ★★★★ Vitamin B1 (thiamine), Vitamin B6, Vitamin E, ★★★ Iron, Magnesium, Potassium, Zinc, ★★ Vitamin B12


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