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About the Dish

1 medium Vidalia Onion
1 small Padron Chile
3 ounces Grape Tomatoes
1 teaspoon Ground Cumin
1/2 teaspoon PeachDish Salt
1 cup Pinto Beans
1 medium Avocado
2 sprigs Cilantro
1 small Lemon
6 medium Tortillas
5 ounces Oaxaca cheese
Per Serving
Calories 590
Total Fat 31 g
Saturated Fat 11 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 3 g
Cholesterol 40 mg
Sodium 1076 mg
Total Carbohydrates 67 g
Dietary Fiber 15 g
Sugar 7 g
Protein 24 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Prepare your mise en place: Peel Vidalia onion; cut into quarters through blossom end. Dice 1 quarter, and thinly slice the remaining 3 quarters, keeping diced and sliced separate. Remove padron stem and seeds, then slice flesh thinly (while they vary in spiciness, padrons are typically fairly mild). Quarter tomatoes. Halve lime; cut 1 half into wedges, and reserve the other half for juicing. Run a knife all the way around avocado through stem, then open it into 2 halves. Use a spoon to scoop out the pit. Pick and chop cilantro leaves. Drain and rinse beans.
2
Place a sauté pan over medium-high heat, and add 1 tablespoon cooking oil. When the oil is hot, add sliced Vidalia onion. Cook while stirring until onions are translucent, tender and lightly browned, 5-6 minutes. Stir in padron, half the tomatoes, 1/2 teaspoon cumin, and 1/4 teaspoon PeachDish Salt. Remove from pan, and set aside to cool. Rinse and wipe pan clean, then set aside for later use.
3
Place pinto beans in a mixing bowl, and use the back of a fork to mash them. Gently mix in Vidalia-tomato mixture.
4
Use a spoon to scoop flesh out of each avocado half, and place in another mixing bowl. Use the back of a fork to mash avocado. Mix in remaining 1/2 teaspoon cumin, 1/4 teaspoon PeachDish Salt, chopped onion, remaining tomatoes and cilantro. Add juice from 1/2 lime. Taste and adjust seasoning as desired with PeachDish Salt.
5
Return sauté pan to medium-low heat. Add 1/2 teaspoon cooking oil. Place a tortilla (if your pan is large enough, cook two at a time) in the pan. Spoon about 1/6 of bean mixture to 1 side of the tortilla, top with about 1/6 of the cheese, and fold uncovered side of tortilla over the filling. Cook 1-2 minutes, and carefully flip. The quesadilla is ready when both sides are lightly browned and the cheese is melted. Repeat with the remaining tortillas, adding remaining 1/2 teaspoon cooking oil as needed.
6
Cut the quesadillas into wedges. Serve with guacamole and lime wedges on the side. Enjoy!