Asparagus & Goat Cheese Quesadillas
This was a great lunch fix! I added tomatoes and pine nuts it was so delicious.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
divided |
|
| ½ | pound |
asparagus
fresh, cut into 1 1/2 inch pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
flour tortillas (10-inch)
|
*
|
| 4 | ounces |
goat (chevre) cheese
herbed |
|
| ¼ | cup |
cilantro
chopped fresh |
|
| 1 | x |
cilantro
fresh sprigs, for garnish as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
divided |
|
| 226.8 | g |
asparagus
fresh, cut into 1 1/2 inch pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
flour tortillas (10-inch)
|
*
|
| 115.6 | ml/g |
goat (chevre) cheese
herbed |
|
| 59 | ml |
cilantro
chopped fresh |
|
| 1 | x |
cilantro
fresh sprigs, for garnish as needed |
*
|
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.
