Roasted Asparagus and Red Onion Quesadillas Recipe

Name: Roasted Asparagus and Red Onion Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium asparagus, trimmed and cut into 1/2-inch thick slices; 1 1/2 teaspoons olive oil, plus 1 1/2 teaspoons; Salt and freshly ground black pepper; 1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings; 8 (6 to 7-inch) flour tortillas; 1/2 pound Pepper Jack, coarsely shredded; 1/4 cup finely chopped fresh cilantro; 1 canned chipotle chile in adobo, minced; 2 teaspoons fresh lime juice; 1 cup sour cream

Servings: persons

1 pound medium asparagus, trimmed and cut into 1/2-inch thick slices
1 1/2 teaspoons olive oil, plus 1 1/2 teaspoons
Salt and freshly ground black pepper
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
8 (6 to 7-inch) flour tortillas
1/2 pound Pepper Jack, coarsely shredded
1/4 cup finely chopped fresh cilantro
1 canned chipotle chile in adobo, minced
2 teaspoons fresh lime juice
1 cup sour cream

1
To make quesadillas: Preheat oven to 500 degrees F.
2
In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper, to taste, until coated well.
3
In a large bowl toss onion with 1 1/2 teaspoons oil until coated well and arrange them around asparagus.
4
Roast vegetables in lower third of oven, shaking pan occasionally until tender and lightly browned, about 10 minutes.
5
Preheat broiler.
6
Grease a large baking sheet.
7
On sheet, arrange 4 tortillas in one layer and divide vegetables, Pepper Jack, and cilantro among them.
8
Cover quesadillas with remaining 4 tortillas.
9
Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes.
10
With a metal spatula, turn quesadillas over, and broil until golden brown, about 2 minutes.
11
Make chipotle lime sour cream dip while quesadillas broil.
12
In a small bowl, stir chile and lime juice into sour cream until combined well.
13
Dip may be made 2 days ahead and chilled covered.
14
Cut quesadillas into wedges and serve with dip.

915

kcal

Calories

Fat

166

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 10 ingredients. The key ingredients include: 1 pound medium asparagus, trimmed and cut into 1/2-inch thick slices, 1 1/2 teaspoons olive oil, plus 1 1/2 teaspoons, Salt and freshly ground black pepper, 1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings, and more.

Yes, Roasted Asparagus and Red Onion Quesadillas 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.

Roasted Asparagus and Red Onion Quesadillas

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