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