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About the Dish

  • Sour Cream

    Sour Cream

  • Cilantro


  • Lemon


  • Shiitake Mushrooms

    Shiitake Mushrooms

  • Corn


  • PeachDish Salt

    PeachDish Salt

  • Tomato


  • Spring Onion

    Spring Onion

  • Corn Tortillas

    Corn Tortillas


Prepare your mise en place: Pick and roughly chop cilantro. Zest lime; juice 1 half. Remove stems from mushrooms and discard; thinly slice caps. Roughly chop tomatoes. Remove roots and outer layer from green onions, and thinly slice stalks crosswise. Remove husk and silk from ear of corn. Stand ear on one end, and cut kernels away from cob, taking care to hold the ear at the top, safely above the blade. Shred cheddar cheese on a grater.
To make the quesadillas: Heat a large nonstick sauté pan over medium-high heat, and add oil. When oil is shimmery, add mushrooms and cook 5-6 minutes, stirring intermittently.
Add corn, and cook 2 minutes more. Remove from heat and stir in 1/2 teaspoon PeachDish salt. Transfer to a bowl and stir in tomatoes green onions. Add grated cheddar to mushroom mixture and mix thoroughly.
Place same pan you cooked vegetables in over medium-low heat. Lightly coat with cooking oil, then place a tortilla in pan and add one-fourth of mushroom mixture to one half of the tortilla. Fold other half of the tortilla over the mushroom side, and cook 1-2 minutes, until lightly browned on bottom. Turn and brown other side. Transfer to a plate and keep warm. Repeat with remaining 3 tortillas.
Cut quesadillas into thirds. Serve with cilantro sour cream on the side, and enjoy!