Crispy Mushroom and Greens Quesadilla

Preparation time 20 min
Total Time 35 min
Servings 4 Servings
POM® Original Large Tortillas


POM® Original Large Tortillas


  • 8 POM® Original Large Tortillas
  • 1 Tbsp (15mL) Vegetable Oil
  • 1/4 Cup (60g) Grated Parmesan
  • 2 Tbsp (30mL) Olive Oil
  • 4 Large Portobello Mushrooms, sliced
  • 4 Large King Mushrooms, sliced
  • 1 Tbsp (15g) Garlic Powder
  • 1 Tbsp (15g) Onion Powder
  • 2 Cups (500g) Baby Kale
  • 1 Tsp (5g) Freshly Grated Orange Zest
  • 8 Slices of Swiss Cheese
  • 3 Tbsp (45mL) Whole Grain Dijon Mustard
  • 1 Tbsp (15mL) Vegetable Oil
  • 1/4 Cup (60g) Grated Parmesan
  • 2 Scallions, finely chopped


  1. Preheat the oven to 450°F (210°C).
  2. Heat olive oil in a fry pan, over medium-high heat.
  3. Sauté the portobello and king mushrooms for 4-5 minutes then, add in garlic powder, onion powder, and kale and continue cooking for another 2 minutes, then stir in orange zest.
  4. Prepare 2 baking trays by lining them with parchment paper and lightly misting them with vegetable oil.
  5. Evenly divide and sprinkle parmesan into 4 ‘tortilla-sized’ circles.
  6. Lay 4 tortillas over top of each of the parmesan circles.
  7. Divide and evenly top with mushroom mixture, then, layer with Swiss cheese slices.
  8. Spread the remaining 4 tortillas with whole grain Dijon mustard and place them mustard side down on top of each prepared tortilla.
  9. Mist the top of each tortilla with a light coating of vegetable oil and sprinkle with parmesan cheese.
  10. Bake at 450°F (210°C) for approximately 5-6 minutes, then, flip and bake for another 5-6 minutes, until browned.
  11. Set aside until cool enough to handle and slice into quarters.
  12. Finish with a sprinkle of chopped scallions.