|2 servings||calories per servings 770||protein serving 22 g||carbs per serving 78 g||total fat per serving 41 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 jazzed up with slow-cooked shallots and a splash of lemon juice. The result is a very nuanced version of the simple snack food you may enjoy at your favorite Mexican restaurants.
|Nutrition Facts||/ Per Serving|
|Total Fat||41 g|
|Saturated Fat||15 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||15 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||12 g|
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!
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...