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Asparagus & Goat Cheese Quesadillas

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Recipe

This was a great lunch fix! I added tomatoes and pine nuts it was so delicious.

 

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil, extra-virgin
divided
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½ pound asparagus
fresh, cut into 1 1/2 inch pieces
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1 x salt and black pepper
to taste
* Camera
2 each flour tortillas (10-inch)
* Camera
4 ounces goat (chevre) cheese
herbed
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¼ cup cilantro
chopped fresh
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1 x cilantro
fresh sprigs, for garnish as needed
* Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil, extra-virgin
divided
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226.8 g asparagus
fresh, cut into 1 1/2 inch pieces
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1 x salt and black pepper
to taste
* Camera
2 each flour tortillas (10-inch)
* Camera
115.6 ml/g goat (chevre) cheese
herbed
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59 ml cilantro
chopped fresh
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1 x cilantro
fresh sprigs, for garnish as needed
* Camera

Directions

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 ½ the goat cheese.

Place ½ the asparagus and ½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 14677% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 104mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 13g
Vitamin A 15% Vitamin C 5%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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