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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