|2 servings||calories per servings 754||protein serving 22 g||carbs per serving 69 g||total fat per serving 44 g|
You know that a quesadilla is top-notch when the ingredients barely fit between two tortillas. Tender shiitake mushrooms, fresh corn, tomatoes and green onions are simmered together to create a delicious filling, then topped with tangy sharp cheddar and spread onto tortillas and cooked until crisp and buttery. Cilantro-lime sour cream served on the side is the perfect bright, intensely flavorful dip for the best quesadilla you've ever had.
|Nutrition Facts||/ Per Serving|
|Total Fat||44 g|
|Saturated Fat||16 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||6 g|
|Monounsaturated Fat||13 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||6 g|
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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...