|2 servings||calories per servings 760||protein serving 29 g||carbs per serving 75 g||total fat per serving 41 g|
Vidalia onion season is well under way, and we are so excited! Georgia’s own sweet onion is amazingly versatile, and when lightly caramelized in the sauté pan, it adds rich, mellow depth to the filling of our quesadilla. Diced raw, it brings enticing crunch and delicate sweetness to our guacamole—without overpowering the creamy avocado.
|Nutrition Facts||/ Per Serving|
|Total Fat||41 g|
|Saturated Fat||16 g|
|Trans Fat||0 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||22 g|
MISE EN PLACE
• Peel and quarter onion. Dice 1 quarter; thinly slice remaining 3 quarters.
• Discard pepper stem and seeds. Thinly slice flesh.
• Quarter tomatoes.
• Halve lime. Juice 1 half; cut remaining half into wedges.
• Pick and chop cilantro leaves.
• Rinse and drain beans.
Place a sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add sliced onion. Cook, stirring occasionally, until onion is lightly browned, 5-6 minutes.
While onion cooks, in a large bowl, mash pinto beans.
• To onion, stir in half of tomatoes, pepper, half of cumin and 1/4 teaspoon PeachDish Salt.
• Add mixture to beans. Wipe out pan, and reserve.
• Halve avocado. Discard pit, and scoop flesh into a bowl.
• Mash avocado.
• Stir in remaining tomato, chopped onion, cilantro, lime juice, remaining cumin and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired with PeachDish Salt.
• Place sauté pan over medium-low heat. Add 1/2 teaspoon cooking oil. Place a tortilla in pan. Top 1 half with 1/6 of bean mixture and 1/6 of cheese. Fold tortilla over filling. Cook without disturbing until golden-brown on bottom, 1-2 minutes.
• Flip quesadilla. Cook without disturbing until browned on other side and cheese is melted, 1-2 minutes.
• Repeat with remaining tortillas, cooking oil, bean mixture and cheese.
• Cut quesadillas into wedges.
• Serve with guacamole and lime wedges. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...