Mushroom and Swiss Chard Sheet Pan Quesadillas

sheet pan swiss chard mushroom quesadillas

5 from 1 reviews

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.


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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