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Bean Quesadillas, Mush & White Bean with Carameli Recipe

   
 

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     Bean Quesadillas, Mush & White Bean with Carameli

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2

Ingredients
4 ounces Shallot
1 each Lemon
3 ounces Mixed Mushrooms
2 ounces Spinach
2 sprigs Oregano
1 cup White Beans, cannellini
3 ounces Oaxaca cheese , or Mozzerela or Monterrey Jack
1/2 teaspoon PeachDish Salt
2 pats Butter
 
4 (8-inch) each Flour Tortillas, OR gluten free tortillas
1/3 cup Crema Mexicana,
2 sprigs Parsley

Instructions
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. Warm beans slightly in microwave. 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.
Serving Suggestions
Cut quesadillas into thirds, so that each person gets 6 pieces. Serve with shallot crema on side, and enjoy!


Originally Submitted
4/10/2017





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