First recipe of the year – let’s make it a good one, shall we? Scratch that – a GREAT one. Honestly guys, I feel like a bit of a criminal for making these literally months ago, making them multiple times since, and waiting until now to share them with you! There is so much to love about these. The mushroom and chard filling is meatless (yay!) but packed full of flavor and so satisfying and, well, filling, as filling should by definition be. The whole recipe is pretty simple and quick to make – weeknight worthy for their simplicity, in my opinion. And of course there is the undeniable fact that quesadillas of any kind are primarily a vehicle for delivering sour cream to my mouth, am I right? Just me?

While all of that is wonderful, my favorite thing about this recipe is the cooking method. I make quesadillas often but I usually make them in a skillet one at a time. This oven baking method is killer! They are evenly browned, perfectly melty, and you get the benefit of inactive time while they bake to clean the kitchen, down a margarita, sit and hear your thoughts, etc. etc. (I would recommend a blood orange margarita, if you’re wondering.) I hope you love these as much as we do! They were an instant family favorite in our house, for sure!


  • ¼ cup vegetable oil, divided
  • 1 yellow onion, finely chopped
  • 1 lb. white mushrooms, trimmed and sliced
  • Salt and pepper
  • 2 cloves garlic, minced or pressed
  • 2 tsp. coriander
  • ¼ tsp. red pepper flakes
  • 1 lb. Swiss chard, stemmed and sliced into  -inch strips
  • 1 tsp. cider vinegar
  • 8 oz. Monterey Jack cheese, shredded
  • 2 tbsp. minced fresh cilantro
  • 4 (10-inch) flour tortillas


  • 01

    Adjust an oven rack to the middle position and heat to 450˚ F. Line a baking sheet with foil and brush with 1 tablespoon of the oil. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add the onion and mushrooms to the pan, and season with salt and pepper. Cover and cook, stirring occasionally, until the mushrooms have released their liquid, 8-10 minutes. Uncover and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are well browned, 8-10 minutes more.

  • 02

    Stir in the garlic, coriander and red pepper flakes. Cook until fragrant, about 30 seconds. Add the chard, cover, and cook until wilted but bright green, about 2 minutes. Uncover and cook, stirring often, until the liquid evaporates, 4-6 minutes. Off the heat, stir in the vinegar. Let cool slightly, then stir in the Monterey Jack and cilantro.

  • 03

    Lay the tortillas out on a work surface. Spread vegetable filling over half of each tortilla, leaving a thin border around the edge. Fold the other half of the tortilla over the filling and press down firmly to compact. Arrange the quesadillas in a single layer on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of oil.

  • 04

    Bake until the quesadillas begin to brown, about 10 minutes. Flip and continue to bake until crisp and golden, about 5 minutes more. Let cool a few minutes before slicing and serving.
  • Warm Vanilla Sugar

    So simple and soooo delicious sounding! Love this flavour combo!

  • Mel

    Hi Annie, this looks delicious! Where I live coriander = cilantro, so can I please clarify – do you use the fresh herb in here, or ground coriander seeds?

  • Paige Cassandra Flamm

    These quesadillas look amazing! I need them in my life!


  • Angela

    Sounds like the best snow day dinner. Those margaritas are one of my favourites.

  • Cara

    Made these for dinner… easy, delicious, and healthy :)

  • nicole

    These look delish! I’m going to have to try the oven method, it seems so easy! Whenever I make quesadillas for the family I get out several skillets/pans!

    I’m thinking the filling would lend itself well to a pizza topping too. I’m hosting a dinner next weekend and planning on making a bunch of homemade pizzas. 2 of my friends are vegetarian and I think they would love this. I’m going to try and do a take on this for pizza :)

  • Angela

    Cannot wait to try these. I love quesadillas and I love mushrooms so these sounds amazing!!! I am hooked on the avocado cream sauce you have on the blog so I think I will have to make some of that to go with these.

  • Annie

    So glad to hear it!

  • Annie

    This means the ground spice version of coriander. Cilantro is what we call the fresh version. Enjoy!

  • Chrissy

    These were soooo good! I modified slightly based on what I had — was able to use the last of some wilting greens, added frozen corn to bulk it up a bit, and it still tasted incredible. I love your blog and am so happy I can trust your recipes to always be delicious :)

  • Louann Zundel

    These were delicious!

  • I’m making quesadillas this week (maybe tomorrow!) and I am so doing the oven tip. GENIUS.

  • Mel

    Thanks Annie! I made these the other night and they were amazing!! I will definitely be making them again soon :)

  • Doris Li

    I made these over the weekend and they were a hit! Used kale instead of swiss chard but they still turned out delicious, thanks for another great recipe :-)