Quesadillas with Caramelized Onion, Chard, White Beans, and Swiss
with avocado and citrus salad
Smarts: True caramelized onions take about 30 minutes to make, but you can get close enough in 10. However, if you want to go the whole way, make a lot more and freeze!
- Shallots - 1 Tbsp, minced
- Dijon mustard - 1 tsp
- Red wine vinegar - 1 1/2 Tbsp
- Olive oil - 3 Tbsp
- Citrus (like grapefruit or oranges) - 2, segmented
- Avocados, large - 1, cubed
- Salad greens - 1/4 lb
- Onions, small - 1, sliced
- Chard, any type - 1 bunch, leaves torn, stems not needed
- Swiss cheese - 2 cups, grated
- White beans - 1 1/2 cups, rinsed and drained
- Cooking oil - 1 1/2 Tbsp
- Balsamic or sherry vinegar - 1 Tbsp
- Thyme leaves - 1/2 tsp
- Tortillas, burrito-sized - 4
- Onions / Chard / Cheese - Prep as directed. (Can be done up to 3 days ahead)
- White beans - Rinse and drain. Mash lightly with a fork.
- Make vinaigrette - If prepping right before cooking, complete ‘Make’ steps #1-2 before returning to this prep step. Dice shallots. Mix with Dijon mustard, vinegar, and olive oil. Season to taste with salt, pepper, or a sweetener. (Can be done up to 5 days ahead and refrigerated)
- Citrus - Segment. (Can be done up to 3 days ahead)
- Heat oven to 350F (or 177C) degrees.
- Heat a skillet over medium heat. Add cooking oil and then onions to heated oil. Saute for 10 minutes until softened. If the pan ever looks too dry, add a splash of water. Finish with vinegar and saute for another minute before adding chard leaves and thyme. Saute until wilted and remove from heat.
- Divide ingredients across tortillas. Place ingredients on one half of the tortilla, layering cheese, beans, and onions / chard. Fold tortilla over and place onto a sheet pan. Once they’re all done, heat in the oven for 8 to 10 minutes.
- While tortillas are baking, cube avocado.
- When quesadillas are done, toss vinaigrette with citrus, avocado, and greens, and enjoy with quesadillas!
I'm pretty sure anything with Panko and maple syrup will be delicious. This was no exception!1 Helpful
Great salmon recipe. Used honey instead of maple syrup used half the amount, could have easily used less than that. Doubled the thyme and added quite a bit of salt and pepper. Dressing was great as written.0 Helpful
One of my all-time favorites!0 Helpful
Really liked this meal! Yummy.0 Helpful
I cut way back on the maple syrup because I didn't want it to be too sweet.0 Helpful
The salmon was way too sweet! Also we couldn't taste the thyme. I won't make it again but if I did I would only use 1 Tbs of maple syrup and double the thyme.0 Helpful
The crust was amazing0 Helpful