Description[]
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Serves 4 as a luncheon or supper entrée | 8 as an hors d'oeuvre.
Ingredients[]
Quesadillas[]
- 1 pound asparagus, trimmed
- 3 tablespoons olive oil
- 1 large red onion, cut crosswise into ¼-inch-thick slices and separated into rings
- 8 x 6 – 7-inch flour tortillas
- ½ pound pepper jack cheese, coarsely shredded
- ¼ cup finely chopped fresh coriander
Cumin lime cream[]
- ½ cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon fresh lime juice
Directions[]
Quesadillas[]
- Preheat oven to 500°F.
- In a large shallow baking pan, toss asparagus with 1½ teaspoons oil and salt and pepper to taste until coated well.
- In another large shallow baking pan, toss onion with 1½ teaspoons oil until coated well.
- Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes.
- Cool vegetables and cut asparagus into ½-inch-thick slices.
- Preheat broiler.
- Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, Pepper Jack, and coriander among them.
- Cover quesadillas with remaining 4 tortillas.
- Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes.
- With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
- Make cumin lime cream while quesadillas broil.
Cumin lime cream[]
- In a small bowl, whisk together well cream ingredients.
- Cut quesadillas into wedges and serve with cumin lime cream.