Herbed Goat Cheese, Roasted Tomato and Asparagus Qu

Name: Herbed Goat Cheese, Roasted Tomato and Asparagus Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Plum Tomatoes, Halved And Seeded; Salt And Pepper; 2 Tablespoons Balsamic Vinegar; 1 pound Asparagus, Trimmed And Cut In 1-inch Pieces; 2 Medium Onions, Thinly Sliced; 1 clove Garlic, Minced; 8 ounces, weight Goat Cheese; 2 Tablespoons Heavy Cream Or Milk; 2 Tablespoons Chopped Chives; 2 Tablespoons Chopped Parsley; 8 Flour Tortillas; Extra Virgin Olive Oil

Servings: persons

8 Plum Tomatoes, Halved And Seeded
Salt And Pepper
2 Tablespoons Balsamic Vinegar
1 pound Asparagus, Trimmed And Cut In 1-inch Pieces
2 Medium Onions, Thinly Sliced
1 clove Garlic, Minced
8 ounces, weight Goat Cheese
2 Tablespoons Heavy Cream Or Milk
2 Tablespoons Chopped Chives
2 Tablespoons Chopped Parsley
8 Flour Tortillas
Extra Virgin Olive Oil

1
Preheat oven to 425 F. Grease two rimmed baking sheets with olive oil.
2
Arrange tomato halves cut side up on one sheet.
3
Sprinkle with salt and pepper then drizzle with olive oil and balsamic vinegar.
4
Arrange asparagus, onion, and garlic on the second baking sheet in one layer.
5
Drizzle with olive oil, salt, and pepper.
6
Place both baking sheets in preheated oven and bake until asparagus and tomatoes are very tender, about 15-20 minutes.
7
While vegetables bake, combine the goat cheese with the cream or milk in a small bowl.
8
Add chives and parsley.
9
To make the quesadillas, spread some herbed goat cheese evenly on one tortilla.
10
Add a layer of roasted tomato halves, asparagus, and onion.
11
Spread a little more goat cheese on another tortilla and place on top of tortilla with vegetables.
12
Repeat until they are all assembled.
13
Heat a large skillet over medium heat.
14
Add a little oil to grease the skillet.
15
Carefully place a quesadilla in the skillet.
16
Cook until golden, about 2-3 minutes.
17
Carefully flip the quesadilla and cook until second side is golden brown.
18
Remove cooked quesadilla to a plate.
19
Repeat with remaining tortillas and fillings.

1062

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 Plum Tomatoes, Halved And Seeded, Salt And Pepper, 2 Tablespoons Balsamic Vinegar, 1 pound Asparagus, Trimmed And Cut In 1-inch Pieces, and more.

Yes, Herbed Goat Cheese, Roasted Tomato and Asparagus Quesadilla falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Goat Cheese, Roasted Tomato and Asparagus Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions