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Healthier Stroganoff Quesadillas with Yogurt Chive Dip

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All the good creamy, cozy flavors of your classic beef stroganoff lightened up and tucked into a cheesy tortilla with a cooling yogurt sauce: these Healthier Stroganoff Quesadillas with Yogurt Chive Dip are my recent obsession.

Jump to Recipe

When I first started off cooking, I really didn’t know where to start. I knew the classics, and loved to use those as a base for creativity — for something I could *jazz* up a bit, ya know? As time has gone on, I have deviated a bit from this recipe developing format. Still, every once in a while I remember an old favorite that I just HAVE to recreate. More specifically, a recipe that I just HAVE to take my own On Annie’s Menu somewhat healthier and oh-so-unique spin on. An example? Beef Stroganoff. It’s cozy. It’s iconic. And it’s RICH. Traditionally with a thick beef and mushroom cream sauce over egg noodles, this dish was a childhood staple. Today, however, it’s kind of lost its appeal to me… I’m just not crazy into that type of beef heavy meal these days. Hence, on a mission to make these nostalgic flavors something more crave-worthy in my daily life, I just knew I had to make this Healthier Stroganoff Quesadillas with Yogurt Chive Dip recipe. And, let me tell you, it’s fabulous!!

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the breakdown…

This Healthier Stroganoff Quesadillas with Yogurt Chive Dip is truly so easy… maybe even easier than traditional beef stroganoff, for that matter. Start off by whipping up the mushroom and meat filling. Whether you use a classic base of butter, or you decide to go a bit more heart healthy with olive oil, you want to get those fats super hot. Then, go in with a ton of thinly sliced yellow onions and mushrooms. While this recipe doesn’t call for an hour long caramelized onion situation, you still want everything to get nice and golden. Then, if you would like, you could toss in some ground protein. This is why I think this Healthier Stroganoff Quesadillas with Yogurt Chive Dip recipe is actually easier than your traditional recipe: you don’t have to slice up a bunch of beef. Ground meat is just such a game-changer in a quesadilla! Beef, chicken, and turkey all work well. You could even go with a tofu or tempeh, if you would like! Personally, though, my favorite way to make this recipe vegetarian is to go with extra mushrooms… maybe a different type than baby Bella? Just for the diversity of textures.

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all the flavor…

With whatever protein you go with, make sure you season it up with tons of salt and pepper, then go in with some flour to thicken it up. You could also go with a gluten free flour alternative if necessary. Once all of that is mixed in, go in with some beef broth. Texturally, this may seem peculiar, but it is truly what makes this filling taste like beef stroganoff. If you are vegetarian, you could go with a veggie broth, but you may need to add a bit more seasoning. The bone broth is truly loaded with flavor. Plus, after giving it a few minutes over the heat, the broth will cook down into the meat and veggies, leaving everything super juicy and delicious. 

Next up for the filling of these Healthier Stroganoff Quesadillas with Yogurt Chive Dip, you want to make things rich and creamy with a Greek yogurt, lemon juice, and dijon combo. While you could go with the classic sour cream, I like to keep things light with this fresh and tangy substitute. Go with a higher fat Greek yogurt for the best results, although anything will work. Either way, it will likely split when it hits the heat (aka it will turn into little speckles). Don’t fret, though… this will eventually melt down as things simmer and cook inside the quesadilla. After a few minutes, voila! The filling is prepared.

While the filling is delicious as is (or even over the classic egg noodles), let’s talk about the remaining components of this Healthier Stroganoff Quesadillas with Yogurt Chive Dip recipe. I love to mix up the yogurt chive dip while the mixture is simmering. If you’re good at multitasking, this recipe can be done in no time. Simply whisk up a bit of yogurt, some fresh chives, a bit of garlic, some lemon juice, and some dijon into a bowl. Oh, and salt and pepper of course. It’s creamy, it’s tangy, and it’s definitely fresh and cooling. Basically, this is the most game-changing sauce for anything rich and creamy (or hot and spicy!). It’s the best.

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assemble…

With all these different elements underway, the last step of these Healthier Stroganoff Quesadillas with Yogurt Chive Dip is to assemble the actual quesadillas. Basically, you just want to start with a super hot lightly greased skillet. It doesn’t have to be so crazy oiled up, but you want a nice base in there for a golden brown finish. If my cast iron skillet isn’t super seasoned to begin with, I like to go in with a quick olive oil spray or a bit of butter. Then, pop that large flour tortilla into the hot skillet and top with cheese. Mozzarella is my favorite here, but you could also go with parmesan, provolone, or a white cheddar… or even a combo of a few! More is always more when it comes to cheese. Top off that first layer of cheese with a solid layer of that filling and then go in with some more cheese on top (think of it as the glue that attaches the filling to the tortilla). Fold it up and get it nice and crispy and golden on both sides… and just like that! Your Healthier Stroganoff Quesadillas with Yogurt Chive Dip are done!

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how to serve them up…

I love to slice up my Healthier Stroganoff Quesadillas with Yogurt Chive Dip into 2-3 pieces so I can easily dunk them into all of that sauce. Serve them up on the spot, or even make the filling and sauce ahead of time and assemble when you are ready to eat. Either way, these quesadillas make for the perfect lunch or easy dinner. As for sides, I wouldn’t say these really even need any. Still, if you wanted to bulk things up, some roasted cauliflower, a side salad, some marinated cucumbers, or even Creamy Mashed Cauliflower or mashed potato could be good. You could even add these to a quesadilla themed dinner party… I mean, that would be iconic. Please invite me if you follow through with this idea. In any case, though, these are delicious. 

I hope you love this Healthier Stroganoff Quesadillas with Yogurt Chive Dip as much as I do! Let me know what you think in the comments below:))

Healthier Stroganoff Quesadillas with Yogurt Chive Dip

Recipe by Annie PatrickCourse: Main CourseCuisine: American, FusionDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

28

minutes

All the good creamy, cozy flavors of your classic beef stroganoff lightened up and tucked into a cheesy tortilla with a cooling yogurt sauce: these Healthier Stroganoff Quesadillas with Yogurt Chive Dip are my recent obsession.

Ingredients

  • quesadillas:
  • 2 tbsp olive oil or butter

  • 1 sweet onion, thinly sliced

  • 8 oz baby bella mushrooms, sliced

  • 1 lb ground chicken, turkey, or beef* (alternatively, you could add an additional 8 oz of a different variety of mushroom to keep this recipe vegetarian)

  • 1 tbsp flour (or a gluten free substitute)

  • Salt and pepper, to taste

  • 1 ½ cups beef bone broth

  • 1 cup plain greek yogurt

  • 1 lemon, juiced

  • 2 tbsp dijon mustard

  • 1 tbsp worcestershire sauce

  • ~2 cups mozzarella cheese, shredded

  • 6-8 large tortillas

  • yogurt chive dip:
  • 1 cup plain greek yogurt

  • 2 tbsp water

  • ¼ cup fresh chives

  • 2 cloves garlic, minced

  • 1 lemon, juiced

  • 1 tsp dijon mustard

  • Salt and pepper, to taste

Instructions

  • In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, toss in the onion and mushrooms. Sauté for 3-4 minutes, then toss in the ground meat. Sauté for another 3-4 minutes, or until the meat is browned. Stir in the flour, salt, and pepper.
  • Pour in the bone broth, then cover the skillet with a lid. Allow the liquid to boil for 3-5 minutes to cook down. Then, reduce the heat to medium-low and mix in the greek yogurt, lemon juice, and dijon. (It’s okay if the yogurt looks “split” or speckly because it will melt). Simmer for 5-10 minutes, then remove from heat.
  • Meanwhile, in a medium bowl, whisk together all of the yogurt chive dip ingredients until combined.
  • Once the mushrooms are done simmering, heat a separate greased skillet over medium-high heat. Once hot, add a tortilla to the skillet and cover one side with mozzarella. Layer some of the stroganoff mixture over the cheese then sprinkle with even more cheese on top. Fold the plain half of the tortilla over the stuffed half and press down. Cook for 3-4 minutes on each side, or until the tortilla is crisp and golden and the cheese is melty. Repeat with the remaining tortillas.
  • Serve each quesadilla with a dollop of the yogurt chive dipping sauce and enjoy!

Notes

  • If you are using beef, I would only use 1 tbsp of olive oil at the beginning. You could also drain the fat before adding in the seasonings, if desired.
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