Caramelized Onion, Asparagus And Goat Cheese Quesadillas

Caramelized Onion, Asparagus And Goat Cheese Quesadillas
4.5 from 2 ratings
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
Cook Time
Caramelized Onion, Asparagus and Goat Cheese Quesadillas recipe - The Daily Meal
Total time: 25 minutes
  • 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
  1. 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.
  2. Add 4 chopped asparagus spears; cook and stir until crisp-tender, about 2 minutes. Season with salt to taste. Transfer to a plate.
  3. 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.
  4. 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.
  5. 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.