One of my favorite things as a kid was eating naughty, cheese-filled crispy quesadillas. I truly feel I must be part Mexican because I could eat healthy Mexican food every day and die happy. Now I’m sure a lot of you are asking why I use sheep milk cheese and not traditional cow cheese? Well, sadly my stomach can’t handle cow’s milk, but sheep cheese and goat cheese seem to be just fine! So if I cook anything with cheese, it’s always a type of sheep or goat, and let me tell you they have some pretty incredible variations out there.
Earlier this week I was looking through a magazine that had lots of good Mexican recipes and saw something that inspired me to create this recipe. I hope you guys enjoy it as much as I do!
Swiss Chard & Maitake Mushroom Quesadillas With Gouda Goat Cheese
- 4 -5 Swiss Chard leaves steamed and cut into 1/1 in thick strips
- 1 pound Maitake Mushrooms chopped
- 1 sweet onion chopped
- 4 black garlic cloves minced
- 2 Tsp Coriander
- 1/4 Tsp Red Pepper Flakes
- 1/2 teaspoon apple cider vinegar
- celtic salt and pepper to taste
- 1/2 teaspoon of chili powder
- 1 small handful of cilantro minced
- 1 cup grated Gouda goats cheese
- 4 Siete grain-free tortillas
- 1 tablespoon of extra virgin olive oil
- Add olive oil to the pan and add onions. cook until translucent.
- Add the mushrooms and season with salt & pepper, stirring once. Cover, and lower heat to med-low, cooking for 9-10 minutes. Set a timer, and uncover and stir at the halfway mark.
- Stir in the garlic, coriander, and red pepper. (The mushroom-onion mixture will be significantly reduced. If the pan appears to have some burn marks, do not worry as this happens a matter of course when mushrooms reduce down. They are not burned and you’ll notice that the pan deglazes as you continue to stir.) Stir/cook for 1 minute.
- Add the Swiss Chard and cover immediately to wilt. Cook covered just 1-2 minutes, then uncover and continue to cook, stirring regularly as the mixture continues to reduce, another 4-5 minute.
- Remove the pan from the heat, add the cider vinegar and stir to incorporate.
- After a few moments cooling, mix in cilantro.
- Set the tortillas on the prepared baking sheet and spread the filling over *one half* each tortilla, leaving a small border next to the edge. Top with shredded cheese.
- Fold the tortillas over, creating half-moons, to cover the filling. Brush the top half lightly with the oil.
- Bake at 450 for ten minutes or until tortillas being to brown, then, carefully flip them using a spatula. (After ten minutes in my oven, they were browned through but still needed a little cooking time on the flip side, so I killed the heat and baked three more minutes.)
- Remove quesadillas from heat and allow to cool on a wire rack 5-10 minutes.
- Cut each half-moon into four pieces and serve with dollops of Greek Yogurt (optional) , plus a sprinkle more cilantro.