About the Dish

5 ounces Field Peas
1 1/2 ounces Green Onion
2 cloves Garlic
4 ounces Mixed Mushrooms
2 ounces Sweet Peppers
1 tablespoon Spice Blend
4 ounces Salad Tomatoes
1 Lime
3 sprigs Cilantro
4 large Flour Tortillas
2 ounces Mozzarella
2 ounces Cotija Cheese
Per Serving
Calories 890
Total Fat 52 g
Saturated Fat 17 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 2260 mg
Total Carbohydrates 73 g
Dietary Fiber 7 g
Sugar 6 g
Protein 35 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Tart Beer

Cojita cheese in our minds always benefits from some acid, which is why we are suggesting a tart beer for these quesadillas. Pick up some Evil Twin Tropical Super Itchy, a tropical-flavored Berliner that will add plenty of acid to this dish. Evil Twin is located in Brooklyn, New York but they do all of their brewing in South Carolina.

Evil Twin Tropical Super Itchy, Brooklyn, New York

Albillo - Castilla y Leon, Spain

Albillos are full-bodied white wines, with a honeyed texture and a powerful floral perfume. It does very well with funky cheeses like the Cotija. The wine’s floral notes help balance the cheese’s assertive saline flavors. The subtle earthy flavors of the mushrooms resonate with Albillo’s minerality.

Bodega Maranones Albillo “Picarana,” Vinos de Madrid, Spain

METHOD

1
• Fill a small saucepan half full with about 4 cups water. Add field peas, and place over medium-high heat. • When water boils, reduce heat to medium-low. Simmer until tender, about 20 minutes. Skim away any foam that comes to the top.
2
MISE EN PLACE • Finely chop green onion, keeping white and green parts separate. • Peel and chop garlic. • Discard tough mushroom stems. Thinly slice caps. • Discard pepper stems and seeds. Thinly slice flesh. • Zest lime. Juice 1 half (save remaining half for another use). • Halve tomatoes lengthwise. • Pick and chop cilantro leaves.
3
• Place a skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add onion whites and garlic. Cook, stirring, until fragrant, about 1 minute. • Add mushrooms in a single layer. Cook without disturbing until lightly browned on bottom, 1-2 minutes. • Add peppers. Cook, tossing often, until peppers are tender and shiny, about 1 minute.
4
• Stir in Latin spice, 1/4 teaspoon kosher salt and 2 tablespoons water. Cook, stirring, until mushrooms are coated in seasoning, about 1 minute. • Remove pan from heat. Fold in half of onion greens.
5
• Drain field peas. Transfer to a large bowl. • Stir in tomatoes, 1 tablespoon olive oil, lime juice, remaining onion greens, cilantro, lime zest and 1/4 teaspoon kosher salt. Taste and adjust seasoning as desired with kosher salt and black pepper.
6
• Place a skillet over medium heat. Add 1 teaspoon cooking oil. Add 1 tortilla. Cook until warmed through, about 1 minute. • Flip tortilla. Top with half of mushroom mixture and half of cheeses. • Cover with another tortilla. Cook without disturbing until golden-brown on bottom, 1-2 minutes.
7
• Flip quesadilla. Cook without disturbing until browned on other side and cheese is melted, 1-2 minutes. • Transfer to a plate. Cover to keep warm. • Repeat with 1 teaspoon cooking oil and remaining tortillas, filling and cheeses.
8
• Slice quesadillas as desired. • Divide between 2 plates. • Serve with field pea & tomato salad, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER