DIY Veggie Quesadillas for the Super Bowl

Chef Devra Gartenstein at Madrona Farmers Market in 2015.

Chef Devra Gartenstein at Madrona Farmers Market in 2015.

Recognize that friendly face in the pictured above? That's Devra Gartenstein, chef, author and head honcho of Patty Pan Cooperative, the ever-popular quesadilla and tamale stand at Ballard and SFMA's seasonal markets in Madrona and Wallingford. Before local ingredient sourcing became the norm, Devra was filling her quesadillas and tamales with vegetables and meats from Washington farms. Last year, we reported that Patty Pan is making their own tortillas, using hard red wheat from Nash's Organic Produce, another longtime Ballard Farmers Market vendor. 

The tortillas, which quickly have become a favorite among SFMA staff, are available for purchase, too, making it possible to recreate a Patty Pan experience at home.  Which leads us to the topic of the moment -- Super Bowl snacks. 

Photo credit: Zachary D Lyons

Photo credit: Zachary D Lyons

Years ago before joining SFMA, Kim O'Donnel met Devra, who shared the details for making a Patty Pan quesadilla at home. We dug up the recipe just in time for the Big Game. So here's the pre-game plan: Pick up a bag of tortillas from Patty Pan, then cruise the market for a head of cabbage, an onion and some hearty greens like kale, chard or collards, and you're practically all set.  To make it a completely farmers market snack, pick up some grateable cheese from Samish Bay. SCORE!

Farmer's Market Veggie Quesadillas
From Devra Gartenstein

Ingredients
1 tablespoon vegetable oil

½ onion, thinly sliced

1 unpeeled beet, very thinly sliced

1 cup thinly sliced green cabbage

1 bunch (4 to 5 cups) beet greens and/or chard, chopped finely

1 teaspoon chili powder, mild or hot

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

2 tablespoons water

Cooking spray

6 8-inch  or 3 10-inch Patty Pan whole wheat tortillas

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

Cook the vegetables: Heat oil in a 10-inch skillet. (A wok works great here.) Add onion and beet, and cook on medium-high heat for 2 to 3 minutes, stirring often. Then add cabbage 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 to a bowl, then wash and dry the skillet. (If using a wok, consider an additional pan on a second burner for the quesadillas.) Heat clean skillet on a medium-low flame and spray it with cooking spray.

Lay 1 tortilla in the pan at a time, 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.