Green Quesadillas
winter / vegetarian / gluten free-option
PrintAuthor: Jeanine DonofrioServes: serves 2IngredientsMake your pickled onions: place ingredients in a small jar, shake it and chill in the fridge for at least 20 minutes (they'll keep for at least a few weeks). Pile cheese, greens, jalapeños, cilantro, and a few pickled onions onto tortillas. Heat a skillet over medium heat. Fold the tortillas in half and cook quesadillas for a few minutes on each side, until the cheese is melted. Enjoy as-is or with toppings of your choice. NotesMake these gluten free by using gluten free corn tortillas.3.2.2925
In this frigid weather, nothing sounds better to me than soups and sandwiches. But if you’re like me and you keep tortillas on hand more regularly than bread – quesadillas are the perfect little soup or salad accompaniment.
I always love to sneak a few greens into my food but today there’s no hiding it. These green-on-green-on-green quesadillas start with spinach tortillas that I stuffed with cheese, jalapeños, cilantro and sliced collard greens (feel free to sub spinach, kale, or whatever you have on hand)… and pickled shallots for a bright tangy bite.
These are especially good with our Spicy Black Bean Soup.
Green Quesadillas
PrintAuthor: Jeanine DonofrioServes: serves 2Ingredients- 4 tortillas (I used Whole Foods' 365 spinach tortillas)
- a few handfuls of cheese: cheddar, jack, or vegan Daiya
- a few handfuls of sliced greens: collards, spinach, etc.
- ½ jalapeño, sliced
- a few sprigs of cilantro
- 1 shallot, thinly sliced
- white wine vinegar (enough to fill the jar of shallots)
- a few pinches of cane sugar and salt
- avocado w/ squeezes of lime
- your favorite salsa
- greek yogurt with lime + chile powder + salt
- chipotle cashew cream
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