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
Â
Author: Jeanine Donofrio
Serves: serves 2
Ingredients
- 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.
Notes
Make these gluten free by using gluten free corn tortillas.
Wow, never seen those green tortillas around here before! I’m no vegan but I can definitely see myself making this as a light snack once in a while.
produce huge variety of islander Kiwi Ice-cream, Taro Root, Rosella Leaves, Taro Leaves, and Betel Leaves.
Anxious to try. Why do i have no option to pin? Anyone know.
Anxious to try. Why do i have no option to pin? Anyone know.
Hi Deanna,
If you float your mouse over the image, a tab comes up in the lower right corner. (or if you’re on an ipad, click the image and it’ll come up). If you still don’t see it – let me know what browser you’re on and I can look into it.
thanks! Jeanine
Mmm – I love the idea of including pickled shallots in this! It’s not something I would have necessarily considered but I can imagine it adds a great flavor!
Kathryn
http://www.throughthethicket.ca
How gorgeous is that?! Lovely recipe. Can’t wait to try this. Thanks a lot for sharing 🙂
I am a big fan of the green sneak attack : ) I love the balance between healthful and a little indulgent too; perfect for this time of year!
I’ve been craving quesadillas and fish tacos! Looks like I found this recipe at the perfect time. I’ll be making this for dinner on Friday. Happy Thursday, Jeanine :)http://www.lovecompassionatelee.com/thinkoutloud/2015/1/15/11515
Two things I crave often, hope you like! Happy thursday to you too 🙂
I’m a huge fan of taking food I love (quesadillas), adding greens and calling it a meal. Green=healthy, right? Yeah, I think there is an unwritten rule that spinach cancels out cheese.
Ha, yep, canceling out cheese a few greens at a time 🙂
We definitely keep tortillas on hand for regular quesadillas. I love the bright green spinach tortillas you used here and the flavor combo you’ve got going on with all the healthy greens.
You had me at quesadilla… like can you make one of those bad!? Love this! Guilty snacks turned healthy are my favorite. Thanks for sharing!! 🙂
Looks delicious!
Green-On-Green action I see! I currently have Green Tortillas so I might have to try this out.
– xx Val xx
http://www.officialvalbarnes.tumblr.com
Green on green.. Love it! Such a great idea..