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Asparagus Quesadilla




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Prevention Magazine


List of Ingredients




ASPARAGUS FILLING:
1 tablespoon olive oil
1 large red onion, diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 pound asparagus spears, trimmed, cut into 2" pieces, and lightly steamed
6 cherry tomatoes, quartered
1/4 cup minced fresh cilantro

QUESADILLA:
6 corn or gf flour tortillas
1/2 cup shredded soy (or other cf) monterey jack cheese
1 cup green or red salsa
6 cherry tomatoes, halved or quartered
1/4 cup minced fresh cilantro

Alternate: Replace the asparagus with green beans or bell pepper strips.

Recipe



1. To make the asparagus filling: In a large nonstick skillet, heat
the oil over medium heat. Add the onion and cook, stirring
occasionally, for 3 to 4 minutes, or until softened. Add the garlic,
chili powder, cumin, cinnamon, and pepper. Stir for 1 minute.

2. Add the asparagus, tomatoes, and cilantro. Cook, stirring
occasionally, for 3 minutes, or until the flavors are blended.
Transfer the mixture to a large bowl.

3. To assemble the quesadillas: Divide the asparagus filling among
the tortillas, positioning it on one half of each. Sprinkle with the
soy Jack. Fold the tortillas in half.

4. Clean the skillet and coat it with cooking spray. Heat over
medium-high heat. Add 2 tortillas and cook for 2 minutes per side, or
until golden. Press with a spatula to flatten slightly. Repeat with
the remaining tortillas.

5. To serve, cut each quesadilla in half and top with the salsa,
tomatoes, and cilantro.

Notes from BL: Instead of soy cheese try Rose's melty cheese from therecipe archives. My kids prefer it. The Mock Cracker Barrel loaf also works well. For tortillas I used one of my last Miss Roben's bags of tortilla mix - sigh.