|2 servings||calories per servings 882||protein serving 29 g||carbs per serving 112 g||total fat per serving 51 g|
A flavor-packed filling of beans, sautéed mushrooms, herbs and spinach make this simple hot meal something special. The quesadillas are served with a dollop of tangy crema (a Mexican crème fraîche) that’s been sweetened with slow-cooked shallots and brightened with a splash of lemon juice. The result is a very grown-up, nuanced version of the simple snack food you may have enjoyed at Mexican restaurants.
|Nutrition Facts||/ Per Serving|
|Total Fat||51 g|
|Saturated Fat||21 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||15 g|
|Total Carbohydrates||112 g|
|Dietary Fiber||15 g|
Prepare your mise en place: Peel and thinly slice shallots. Zest lemon. Halve lemon, juice it, and measure out 2 tablespoons juice (save any extra for another use). Remove and 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, and add 1 tablespoon olive oil, shallots and a pinch of salt. Cook and stir until lightly browned, 4-5 minutes. Decrease heat to low, and cook, stirring occasionally to prevent burning, until shallots are browned, 15-20 minutes. Stir in 2 tablespoon lemon juice, and cook until all moisture is gone, about 2 minutes. Set aside to cool.
While shallots are caramelizing place a large sauté pan over high heat, and add remaining 1 tablespoon olive oil and mushrooms. Cook until mushrooms have browned,/ 7-8 minutes Stir in spinach and oregano, and cook until spinach is wilted, about 1 minute. In a large mixing bowl combine mushroom mixture, beans, cheese, lemon zest and 1/4 teaspoon PeachDish Salt. Season to taste with Peachdish Salt and pepper, and mix thoroughly. Wipe out large saute pan, and place over medium-low heat. Add 1/2 pat butter, and swirl to melt. Place 1 tortilla in pan, and top one side with 1/4 of cheese and vegetable mixture. Fold other half of tortilla over filling, cook 1-2 minutes, and then flip. Quesadilla is ready when both sides are lightly browned and cheese is melted. Transfer to a plate. Repeat with remaining butter, tortillas and filling.
When shallots have fully cooled, transfer to a small mixing bowl. Stir in crema, parsley, 1 tablespoon water and 1/4 teaspoon PeachDish Salt.
Mix thoroughly to combine.
Cut quesadillas into thirds, so that each person gets 6 pieces. Serve with shallot crema on 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...