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asparagus brie quesadillas




Source of Recipe


morton®


List of Ingredients




2 tablespoons olive oil or vegetable oil
2 teaspoons dried Herbes de Provence*
1 1/2 teaspoons Morton® Kosher Salt
4 (10-inch) flour tortillas
2 tablespoons prepared basil pesto or spaghetti sauce
1 pound fresh asparagus, blanched and coarsely chopped
1 cup chopped red pepper (about 1 medium),
or sliced button mushrooms
9 ounces Brie cheese, thinly sliced
1/4 cup shredded mozzarella cheese



Recipe



In small bowl, combine the olive oil with Herbes de Provence and Morton® Kosher Salt. Brush half the mixture on one side of each of two tortillas. Place the tortillas, oil side down, in a single layer on a lightly greased large baking pan. Evenly spread half the pesto over each tortilla. Arrange half of the asparagus and red pepper over each tortilla, then arrange half the Brie slices over the vegetables on each tortilla and top by sprinkling half the mozzarella cheese over each one. Top each with another tortilla, pressing down firmly.

Bake the quesadillas at 375° for 10 to 15 minutes, or until tortillas are light golden brown along edges and the cheese melts. Cut into wedges and serve immediately.

* Herbes de Provence is a dried blend of French rosemary, thyme, tarragon, basil, savory, Italian fennel, lavender blossoms and marjoram.