Recipe: Beet Quesadillas

Audrey, our Tzar of Other Products, says she makes these quesadillas all the time, served with a dipping sauce made with 1 cup of sour cream, lite mayo, fat free Greek yogurt, or whatever is in her fridge, 1 tsp cumin, juice of 1/2 lime, chopped fresh cilantro, and salt.  Beet quesadillas: who knew?

Grilled Veggie Quesadillas
From chef Devra Gartenstein, Seattle, Wash.
As seen on the Washington Post website

Photo from Washington Post


1 tablespoon canola oil

½ onion, thinly sliced

1 unpeeled beet, very thinly sliced

1 cup thinly sliced green cabbage

1 zucchini, thinly sliced

1 bunch Swiss chard, chopped (I omitted the stems, as I found they didn’t soften quickly enough, but this is a personal preference)

1 teaspoon chili powder, mild or hot

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

2 tablespoons water

Cooking spray

6 tomato- or spinach-flavored 8-inch flour tortillas (or corn tortillas from Hot Bread Kitchen!)

1 heaping cup grated Monterey jack or cheddar cheese

Other veggie options depending on season and cook’s preference: Carrot rounds, lacinato kale, sliced mushrooms, parsnips, red bell or serrano peppers


Heat oil in a 10-inch skillet. (I had great results using a wok.) Add onion and beet, and cook on medium-high heat for 2 to 3 minutes, stirring often. Then add cabbage and zucchini and cook for 3 minutes longer.

Add chard, chili powder, cumin, oregano, salt and water, and cook for another 2 to 3 minutes or until the vegetables are soft and all the water has evaporated.

Transfer the cooked vegetables from the skillet to a bowl, then wash and dry the skillet. (Because I used a wok, I used an additional pan on a second burner.) Heat clean skillet on a medium-low flame and spray it with cooking spray.

Lay a tortilla in the pan, then spread about 2 tablespoons of cheese over half over the tortilla. Cover the cheese with 2 to 3 heaping tablespoons of the cooked vegetables. Spread another tablespoon of cheese over the vegetables, then fold the tortilla in half and flip it with a spatula. Cook for 1 to 2 minutes on each side, until the tortilla is nicely browned and the cheese is melted through.

Repeat with the remaining tortillas, cheese and vegetables. Cut each quesadilla into 4 wedges with a knife or pizza cutter.

Makes six servings.



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