If you’re limiting your trips to the grocery store or having trouble finding ingredients due to recent world events, then making these sheet pan quesadillas is a no-brainer!
The Problem: Where’s the beef?
As many of you can attest, the meat section of the grocery store is sparse due to panic buying and consequently unpredictable. How are you supposed to shop for a recipe when there’s no ground beef or chicken? This could be demotivating and put you in a cooking rut.
The Solution: Meatless Mexican
The produce section is abundant with vibrant fruits and vegetables that the general public is passing on. Score for you! This recipe is so packed full of healthy vegetables and flavor, you won’t even care the meat is missing.
The sautéed mushrooms add plenty of meaty flavor and the swiss chard is also packed with vitamins and antioxidants. Finally, the sautéed onions, melted cheddar jack cheese and a dollop of sour cream round out the mix.
The simplicity of sheet pan quesadillas
Making quesadillas this way is easy because:
- You don’t have to babysit a hot pan
- You can make 4 at a time
- The quesadillas brown evenly
How to make mushroom and swiss chard sheet pan quesadillas
- This recipe calls for a pound of sliced mushrooms. We ran them through the food processor with the slicing disc.
- To turn the swiss chard into strips, tear the leaves off the stem, then stack, roll and chiffonade the leaves with 1/2 inch cuts.
- If you’re having trouble finding shredded cheese these days, the blocks don’t seem to be hoarded as much and you can easily grate them in a food processor.
- Also, if you can’t find it, here’s a quick recipe for making your own sour cream, but it does need to be made a day in advance.
Adapted From America’s Test Kitchen’s The Best Mexican Recipes
We hope you’ve enjoyed this recipe. As always, comments are welcome and encouraged!Print
Mushroom and Swiss Chard Sheet Pan Quesadillas
Cooking these quesadillas on a sheet pan allows you to make four of them at a time so that you can save time! This recipe is a great vegetarian option that is packed with flavor.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
- 1/2 cup vegetable oil
- 1 onion, chopped fine
- 1 pound sliced white mushrooms
- salt and pepper to taste
- 2 garlic cloves, minced
- 2 teaspoons ground coriander
- 1/4 teaspoon red pepper flakes
- 1 pound Swiss chard, stemmed, leaves sliced into 1/2-inch-wide strips
- 1 teaspoon apple cider vinegar
- 4 ounces Monterey Jack cheese and 4 ounces Cheddar cheese, shredded (2 cups total)
- 2 tablespoons minced fresh cilantro (optional)
- 4 (10-inch) flour tortillas
- Adjust oven rack to middle position and preheat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and brush with 1 tablespoon of oil.
- Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and onions and season with salt and pepper. Cover and cook, stirring occasionally for 8 to 10 minutes until mushrooms have released moisture. Uncover and cook until mushrooms are well-browned and most of the liquid has evaporated, 8 to 10 minutes.
- Stir in garlic, pepper flakes and coriander, and cook until fragrant, about 30 seconds. Add chard, cover and cook until wilted, 1 to 2 minutes. Uncover and cook, stirring often, until liquid evaporates, about 5 minutes. Remove from heat, and stir in vinegar. Let the mixture cool slightly, then stir in cheese and cilantro (if using).
- Spread vegetable filling over half of each tortilla, leaving a 1/2 inch border around edge. Fold other half of tortilla over top and press firmly to close. Put the quesadillas in a single layer on the prepared sheet with rounded edges facing the center of the sheet. Brush with remaining 1 tablespoon oil.
- Bake about 10 minutes until tortillas start to brown. Flip quesadillas over and press gently with spatula. Continue to bake until crisp and golden brown on second side, about 5 minutes. Let quesadillas cool before slicing into 4 wedges. Serve with sour cream and salsa.
Keywords: Sheet pan, Swiss chard, mushrooms, quesadilla