Caramelized Onion, Asparagus And Goat Cheese Quesadillas
Caramelized Onion, Asparagus And Goat Cheese Quesadillas
Caramelized onion, asparagus and goat cheese offer a fresh spring take on quesadillas. This recipe is sure to be a hit with cheese lovers and veggie lovers alike.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
2
servings
Total time: 25 minutes
Ingredients
- 2 teaspoon expeller-pressed canola, safflower or sunflower oil
- 1/2 small yellow onion, very thinly sliced
- 4 asparagus spears, chopped
- salt, to taste
- 2 very fresh corn tortillas, about 6 inches in diameter
- 3 to 4 ounces crumbled soft goat cheese
- chopped fresh cilantro
- roasted tomato salsa
Directions
- Heat a small nonstick skillet over medium heat. Add 1 teaspoon oil and 1/2 of a small thinly-sliced yellow onion. Cook, stirring often, until the onion is soft and caramelized, about 6 to 8 minutes.
- Add 4 chopped asparagus spears; cook and stir until crisp-tender, about 2 minutes. Season with salt to taste. Transfer to a plate.
- Heat a nonstick or well-seasoned griddle over medium heat until a drop of water evaporates on contact. Add the remaining 1 teaspoon oil and 2 very fresh corn tortillas (about 6 inches in diameter each). Turn once to coat tortillas with oil. Heat until softened, about 30 seconds.
- Immediately top half of each tortilla with half of the onion mixture and half of the crumbled soft goat cheese. Fold tortillas in half to enclose the filling. Press with a flexible spatula to compact everything.
- Cook until tortillas crisp a bit; flip to crisp the other side, 1 to 1 1/2 minutes. Serve hot, sprinkled with chopped fresh cilantro and roasted tomato salsa.