Chef Andrew Faulkner
Roasted Asparagus and Red Onion Quesadillas
Category
Entree
Servings
4 servings
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Chef Andrew Faulkner
Ingredients
-
1 pound asparagus, trimmed
-
3 tablespoons olive oil
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1 large red onion, cut crosswise into 1/4 inch thick slices and separated into rings
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8 flour tortillas, 6 to 7 inches
-
1/2 pound Pepper Jack Cheese, coarsely shredded
-
1/4 cup coriander, finely chopped
Directions
Preheat oven to 500°F.
In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil. Add salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well.
Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
Preheat broiler.
Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
Filed in:
Asparagus,
Entree,
Organic Asparagus,
Quesadilla,
Red Onion,
Red Onion Quesadillas,
Roasted,
Roasted Asparagus,
Roasted Asparagus and Red Onion Quesadillas
