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About the Dish

  • Shallot


  • Lemon


  • Mixed Mushrooms

    Mixed Mushrooms

  • Spinach


  • Oregano


  • White Beans

    White Beans

  • Oaxaca cheese

    Oaxaca cheese

  • PeachDish Salt

    PeachDish Salt

  • Butter


  • Flour Tortillas

    Flour Tortillas

  • Crema Mexicana

    Crema Mexicana

  • Parsley



MISE EN PLACE • Peel and thinly slice shallot. • Zest and lemon. Measure out 2 tablespoons juice (save any extra for another use). • Discard mushroom stems; roughly chop caps. • Cut or tear spinach into bite-size pieces. • Pick and chop oregano. • Pick and roughly chop parsley.
Place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add shallot and a pinch of kosher salt. Cook, stirring, until lightly browned, 4-5 minutes. • Reduce heat to low. Cook, stirring occasionally, until browned, 15-20 minutes. • Stir in measured lemon juice. Cook until all moisture is gone, about 2 minutes. Transfer to a bowl.
While shallot caramelizes: • Place a large sauté pan over high heat. Add 1 tablespoon olive oil. When oil is hot, add mushrooms. Cook until mushrooms have browned, 7-8 minutes • Stir in spinach and oregano. Cook until spinach is wilted, about 1 minute.
In a bowl, combine mushroom mixture, beans, cheese, lemon zest and 1/4 teaspoon PeachDish Salt. Season to taste with PeachDish Salt and pepper.
• Wipe out pan, and place over medium-low heat. Add 1/2 pat butter, and swirl to melt. Place 1 tortilla in pan. Top one side with 1/4 of mushroom mixture. Fold other half of tortilla over filling, and cook until bottom is lightly browned, 1-2 minutes. • Flip quesadilla, and cook 1-2 minutes more. Quesadilla is ready when both sides are lightly browned and cheese is melted. • Transfer to a plate. Repeat with remaining butter, tortillas and filling.
Combine shallot with crema, parsley, 1 tablespoon water and 1/4 teaspoon PeachDish Salt.
• Cut each quesadilla into thirds. • Serve with shallot crema, and enjoy!