Best Asparagus And Goat Cheese Quesadillas Recipes

ASPARAGUS AND GOAT CHEESE QUESADILLAS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
• Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
• Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.

ASPARAGUS AND GOAT CHEESE QUESADILLAS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
• Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas.
• Brush the outsides of the quesadillas with remaining oil.
• Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.

ROAST ASPARAGUS AND CARAMELIZED MUSHROOM QUESADILLAS WITH GOAT CHEESE

Steps:

• Heat the oil in a pan over medium heat.
• Add the onions and saute until tender, about 5-7 minutes.
• Add the garlic, cumin and chipotle chili powder and saute until fragrant, about a minute.
• Add the mushrooms, season with salt and pepper and cook until they release their water, the liquid evaporates and the mushrooms start to caramelize, about 15-20 minutes.
• Meanwhile, toss the asparagus spears in the oil, place them in a single layer on a baking sheet and roast in a preheated 400F oven until tender, about 10-15 minutes.
• Remove the mushrooms from the heat and mix in the cilantro.
• Cut the asparagus into 1 inch pieces and mix them into the mushrooms.
• Heat a touch of oil in a clean pan over medium heat.
• Place a tortilla into the pan, swirl it around in the oil, top it with some of the mushroom and asparagus mixture, some of the cheeses and another tortilla and cook until the cheese has melted and the tortillas are golden brown, about 2-4 minutes per side. (Tip: To easily flip a quesadilla, place a plate over it in the pan, flip the pan, lower the plate and slide the quesadilla back into the pan.)
• Cut the quesadilla into 6 pieces and serve with salsa, sour cream and a garnish of cilantro.