winter / vegetarian / gluten free-option

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.

4.7 from 7 reviews

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

quick pickled shallots: (make ahead)

• 1 shallot, thinly sliced
• white wine vinegar (enough to fill the jar of shallots)
• a few pinches of cane sugar and salt

optional toppings

• avocado w/ squeezes of lime
• your favorite salsa
• greek yogurt with lime + chile powder + salt
• chipotle cashew cream

Instructions

Make 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

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