An earthy, comforting take on a classic, with seasonal beets, mushrooms, pesto, and melted pepper jack.
There are certain ingredients that remind me of home, even when it takes a little time to figure out how to make them my own.
My dad has always loved beets. When I first started cooking on my own, though, I struggled to find ways to prepare them that I really enjoyed. I appreciated their earthiness, but wasn't always sure what to do with it.
These quesadillas came about when Matthew and I were looking for a way to reinvent an old classic. We started combining beets with mushrooms, chicken, a little pesto, and plenty of melted cheese, and it turned into something we both really loved.
The beets still bring that familiar earthy flavor, but the mushrooms, pesto, and pepper jack round everything out beautifully. For this batch, I used cheese from a local farm, along with a beet from our neighborhood vegetable stand. I love being able to bring seasonal ingredients into meals we already enjoy.
These are hearty enough for a cozy afternoon watching football, with all the comfort of a golden, crispy quesadilla and the fresh vegetables I find myself craving. We serve them with guacamole, sour cream, and hot sauce, and there's usually enough filling left over for another meal.
Ingredients
Makes 2 large quesadillas, with extra filling
1 large beet, scrubbed and finely diced (no need to peel)
Approximately 8 large mushrooms, diced
1 cooked chicken breast, cut into small pieces
2 tablespoons pesto
Approximately ½ small block pepper jack cheese, freshly grated
2 large burrito-size flour tortillas
Avocado oil, for cooking
For serving
Guacamole
Sour cream
Hot sauce
Instructions
Prepare the vegetables. Thoroughly wash and scrub the beet, then dice it into very small pieces, leaving the skin on. Dice the mushrooms into small pieces as well.
Give the beets a head start. Heat a little avocado oil in a large skillet over medium heat. Add the diced beet and cook, stirring occasionally, until it begins to soften. If needed, add a small splash of water to prevent sticking.
Add the mushrooms. Once the beet has started to soften, add the diced mushrooms. Continue cooking until the mushrooms are tender and the beets are cooked through.
Finish the filling. Stir in the cooked chicken and two tablespoons of pesto. Allow everything to warm together for another minute or two, then transfer the filling to a dish and set aside.
Assemble the quesadillas. Add a little more avocado oil to the skillet and place a large tortilla in the pan. Sprinkle grated pepper jack over one half, followed by a generous helping of the filling.
Cook until golden. Fold the tortilla in half and cook until the underside is crisp and golden. Carefully flip and cook the other side until the cheese has melted and the tortilla is nicely browned.
Serve and enjoy. Cut into wedges and serve warm with guacamole, sour cream, and a little hot sauce.
Notes from Our Kitchen
A seasonal favorite. Beets are especially lovely when they're available at our local vegetable stand. Their earthy sweetness pairs beautifully with the savory filling.
A little local flavor. We used pepper jack from a local farm, but Monterey Jack or another favorite melting cheese would work well, too.
Make it your own. Add more or less cheese depending on your preference, and serve with whatever toppings you love.
Save the extra filling. This recipe makes more filling than we need for two large quesadillas. We save the rest for another round or simply enjoy it on its own. It's that good.
