Asparagus and Goat Cheese Quesadillas
This was a great lunch fix! I added tomatoes and pine nuts it was so delicious. 15
olive oil, extra-virgin
fresh, cut into 1 1/2 inch pieces
salt and black pepper
flour tortillas (10-inch)
goat (chevre) cheese
fresh sprigs, for garnish as needed
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.