Green Quesadillas

Green Quesadillas / @loveandlemons

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 / @loveandlemons

4.7 from 7 reviews

Green Quesadillas

 
Author:
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
Instructions
  1. 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).
  2. 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.
  3. Enjoy as-is or with toppings of your choice.
Notes
Make these gluten free by using gluten free corn tortillas.

38 comments

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Rate this recipe (after making it):  

  1. Love these green tortillas and those pickled shallots are calling my name. Yum!

  2. I hear you on the yearning for soups and sandwiches when the frigid weather rolls in. I whipped up some bisque today and these quesadillas would make the perfect partner. The hubs is a pickled vegetable fanatic so I think he would be ecstatic to see these when he came home from work.

  3. I love the green-on-green-on-green! I love the idea of topping these with greek yogurt, lime and chile powder. YUM! Pinned for later.

  4. Candice from myseasonedtravels.com
    01.12.2015

    A bit of green makes everything better! 😀 I love your ability to add a healthy twist to naughty dishes 😉

  5. This looks so healthy and beautiful!! I’ve never seen those tortillas at Whole Foods…I’m going to have to try…and I love (LOVE) pickled onions. I bet those shallots are delicious.

  6. Hannah from hannahgetshench.com
    01.12.2015

    Wow! Love this recipe! Always on the hunt for delicious food to spice up a mundane weekday work lunch.

  7. Farmer Susan
    01.12.2015

    Sounds wonderful. Those shallots seem like the perfect gift for next Christmas, that pink color is eye-popping.

  8. Wonderful! We also love Mexican food, and these quesadillas look amazing!! 😉

  9. Ale from piloncilloyvainilla.com
    01.12.2015

    Love them! Totally Mexican approved! Haha 😉

  10. Elizabeth from themotherhubbardscupboard.com
    01.13.2015

    I can’t wait to try these 🙂
    Liz xx

  11. Soup and sammies are just what I crave in winter too. I don’t always think of adding greens to a quick quesadilla though, so I love this recipe!

  12. I love the idea of sneaking in greens into meals. This is such an easy recipe yet a perfect one. Love the quick pickled shallots!

  13. Ryan from instagram.com
    01.13.2015

    Can’t Wait to try this.

  14. Aarthi from Tapasyablog.wordpress.com
    01.13.2015

    Green on green.. Love it! Such a great idea..

  15. 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!! 🙂

  16. 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.

  17. Lauren from lavenderandvine.com
    01.14.2015

    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.

    • jeanine
      01.15.2015

      Ha, yep, canceling out cheese a few greens at a time 🙂

  18. 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

    • jeanine
      01.15.2015

      Two things I crave often, hope you like! Happy thursday to you too 🙂

  19. Carlynn from jjbegonia.com
    01.17.2015

    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!

  20. Kathryn from throughthethicket.ca
    01.19.2015

    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

  21. Deanna
    01.21.2015

    Anxious to try. Why do i have no option to pin? Anyone know.

    • jeanine
      01.21.2015

      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

  22. Deanna
    01.21.2015

    Anxious to try. Why do i have no option to pin? Anyone know.

  23. produce huge variety of islander Kiwi Ice-cream, Taro Root, Rosella Leaves, Taro Leaves, and Betel Leaves.

  24. Andrew from startketo.com
    01.31.2015

    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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.