July 13th, 2009
I’ve recently been on a vegetarian Mexican food kick. Not that I’ve completely eliminated meat from my Mexican eats (proof: a recent post-dinner Tweet), but I’ve been craving veggies and you can’t go wrong pairing the good stuff with melted cheese or perfectly refried pinto beans. The family loved my Chard and Mushroom Enchiladas (ok—Crepe’aladas) so much that I decided to bring chard and mushrooms back together. But, this time, in a much easier, faster dish.
These quesadillas take a fraction of the time and were equally delicious. Okay—there’s no yummy Roasted Poblano Cream Sauce, but that’s not an everyday kind of food, right? With a satisfying but modest amount of cheese, this dish is a healthier, any-night alternative. And a great finger food for little independent eaters.
Red Chard and Mushroom Quesadillas
(can be adapted for kids 8+ mos)
4 tbsp organic vegetable oil
4 cloves organic garlic, minced
2 bunches organic red chard, cleaned & chopped
12 oz organic mushrooms (I used a mix of creminis and shitakes)
1/2 c organic chicken or veggie broth
1 tbsp organic butter, plus more for cooking
1 tsp organic sherry vinegar (use cider vinegar if feeding to kids under 12 mos)
organic cheddar and/or monterey jack cheese, grated
about 10 organic corn tortillas (for 5 quesadillas)
organic sour cream, optional for garnish
organic cilantro, optional for garnish
organic guacamole, optional for garnish
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 can’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).