Roasted Asparagus QuesadillaYum
The garlicky cilantro spread – aka cilantro mayonnaise – is what gives this Roasted Asparagus Quesadilla it’s “wow” factor. Unlike typical quesadillas with melted cheese bursting at the seams – this quesadilla gets it’s kick from a wonderful magic green sauce. The sauce is spread on the inside of the quesadilla – but if you’re like me – you’ll find yourself using it as a dip. Be sure to serve the quesadilla with extra sauce. It’s rather addicting! The recipe for the Garlicky Cilantro Sauce is slightly adapted from my “Feast” cookbook by Sarah Copeland. This quesadilla is loaded with roasted asparagus, red pepper and onions, and instead of serving these quesadillas with salsa – I quickly pan roasted some baby heirloom tomatoes to go with them. This Roasted Asparagus Quesadilla with Cilantro Mayonnaise is a nice quick meal to make after a long day at work when you’re not in the mood to fuss in the kitchen. Which was exactly how my last two weeks have been. Work has been crazy busy and I’ve not spent much time in the kitchen lately. Very glad the week went by fast though – going to see Keith Urban in concert tomorrow night with a couple of friends. Can’t wait!!
Have a really great weekend all!! ~ Deb
Roasted Asparagus Quesadilla with Garlicky Cilantro Spread
Yield: 2 quesadillas
Total Time: 30 minutes
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 large red pepper, sliced
- 1 onion, peeled and sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- freshly ground black pepper
- 4 8-inch multi-grain tortillas
- 1 bunch of cilantro
- 2 garlic cloves, chopped
- 1/4 cup olive oil mayonnaise
- juice of 1 lime
- 1-2 tablespoons extra virgin olive oil (or more for desired consistency
- Toss the asparagus, red pepper, onion, olive oil and oregano in a large bowl. Lay the ingredients on a large baking sheet and roast for about 10 minutes or until the vegetables are fork tender and browning nicely. Turn the vegetables once or twice to brown evenly
- Place all of the ingredients in a food processor or blender and blend until smooth.
- Season with salt and pepper and add olive oil for desired consistency.
- Spread 1 tablespoon Garlicky Cilantro Sauce on one half of each tortilla spreading all the way to the edges.
- Top with the vegetables then fold over the tortillas into half-moons,
- Coat a large pan with olive oil and heat over medium high heat.
- Cook each quesadilla for 2 to 3 minutes on each side.