During lock down last spring, quesadillas became our survival food. With three hungry teens fending for themselves, they were a quick reliable lunch or snack food.
A flour tortilla, grated cheese + a hot pan, how much more is there to say?
A lot. Because quesadillas can be so much more. The best quesadilla I ever had near Mexico City was more vegetables than cheese. The flavors were so mild but alive, it needed no salsa or extra toppings.
A vegetable quesadilla, pure & simple.
Veg-Heavy Quesadillas
When your produce drawer is overloaded. When you have leftover arugula, kale, summer squash or mushrooms. Or when you’re overwhelmed by the summer produce in your CSA box, consider vegetable quesadillas.
Here’s some inspiration from an assortment of CSAs around the country:
- fresh herb quesadillas from The Central Brooklyn CSA, NY
- carrot, peas & cheddar quesadillas from Helsing Junction Farms CSA, WA
- zesty zucchini quesadillas from Westfield Area CSA
- arugula quesadillas from Cedar Circle Farm and Education Center, VT
- stacked vegetable quesadillas from Crisp Country Acres, MI
I love vegetable quesadillas for leftovers: sauteed, steamed, grilled or roasted vegetables from dinner are all you need to make stellar vegetable quesadillas for one–or many.
It is one of the best ways I know to reduce food waste at home–along with soups and stews.
With summer downshifting this week and the ramping back up to some semblance of school, vegetable quesadillas can be the answer to a school-at-home lunch or a quick family dinner.
Chard, Corn & Scallion Quesadillas
This recipe features my favorite ingredients for vegetable quesadillas: chard–based on this recipe for sauteed chard {with or without the carrot}. This all-season vegetable plays well with all manner of other vegetables–from zucchini to tomato.
Inspired by a lone ear of leftover corn on the cob, I added corn off the cob, scallion and jalapeno with organic mild cheddar cheese.
The idea is to use whatever you have to make the best vegetable quesadillas, pure & simple.
But I won’t hold it against you, if you topped your vegetable quesadilla with this roasted tomatillo-avocado salsa.
What are your best ideas for minimizing food waste in your house? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Chard, Corn & Scallion Quesadillas
Ingredients
- 1 teaspoon avocado oil
- 1 small bunch fresh chard leaves, chopped
- 1 scallion, very thinly sliced
- 1 small jalapeno pepper, minced optional
- large pinch fine sea salt
- 1 ear steamed corn on the cob
- 1/2 cup grated melting cheese, such as Monterey Jack or mild cheddar
- 2 10-inch flour tortillas
Instructions
- Heat a 12-inch skillet over medium heat. Add the oil and, when hot, add the chard with the water clinging to the leaves and steam briefly. Salt lightly, add the scallion and jalapeno and saute until wilted, about 5 minutes. Taste for seasoning. (Alternatively, use leftover sauteed chard.) Cut the corn off the cob.
- Wipe out the skillet. Heat one of the tortillas, then sprinkle the cheese all over. Layer one half of the tortillas with about half of the chard mixture and corn kernels to suit your taste. Fold and flip until the cheese is melted and the tortilla is crispy. Repeat with second tortilla and the remaining ingredients.
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