Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa Recipe

Name: Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 cups chopped asparagus; 2 cups chopped baby bella mushrooms; 1 cup chopped sweet onion; 1/4 cup chardonnay; Salt and freshly ground black pepper; 5 tomatillos; 3 serrano chiles; 1 whole clove garlic; 12 corn tortillas; 1 cup grated Monterey jack cheese; 1 cup goat cheese; 1/2 cup chopped fresh cilantro

Servings: persons

4 tablespoons olive oil
2 cups chopped asparagus
2 cups chopped baby bella mushrooms
1 cup chopped sweet onion
1/4 cup chardonnay
Salt and freshly ground black pepper
5 tomatillos
3 serrano chiles
1 whole clove garlic
12 corn tortillas
1 cup grated Monterey jack cheese
1 cup goat cheese
1/2 cup chopped fresh cilantro

1
Heat a large skillet over medium heat and add 2 tablespoons olive oil.
2
Saute the asparagus, mushrooms and onions, about 4 minutes.
3
Add the wine and some salt and pepper.
4
Reduce the heat to low and simmer, about 5 minutes.
5
Remove from the heat.
6
Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side.
7
Transfer to a blender with the garlic clove and 1/3 cup water.
8
Blend until smooth.
9
Taste and season with salt and pepper.
10
Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
11
Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling.
12
Fold in half like a taco.
13
Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil.
14
Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side.
15
Set aside on paper towels to drain any oil.
16
Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.
17
This recipe was created by a contestant during a cooking competition.
18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 cups chopped asparagus, 2 cups chopped baby bella mushrooms, 1 cup chopped sweet onion, and more.

Yes, Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa

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