Asparagus Quesadillas

Asparagus in crispy tortilla "sandwiches."

December 21, 2010

For a really hearty meal, serve with side dishes of beans and rice. Or make the quesadillas an accompaniment to grilled fish, such as halibut or flounder.


  • 1 tablespoon olive oil
  • 1 large red onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 pound asparagus spears, trimmed, cut into 2" pieces, and lightly steamed
  • 6 cherry tomatoes, quartered
  • 1/4 cup minced fresh cilantro


  • 6 flour tortillas
  • 1/2 cup shredded monterey jack cheese
  • 1 cup green or red salsa
  • 6 cherry tomatoes, halved or quartered
  • 1/4 cup minced fresh cilantro

Alternate: Replace the asparagus with green beans or bell pepper strips.

1. To make the asparagus filling: In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until softened. Add the garlic, chili powder, cumin, cinnamon, and pepper. Stir for 1 minute.
2. Add the asparagus, tomatoes, and cilantro. Cook, stirring occasionally, for 3 minutes, or until the flavors are blended. Transfer the mixture to a large bowl.
3. To assemble the quesadillas: Divide the asparagus filling among the tortillas, positioning it on one half of each. Sprinkle with the Monterey Jack. Fold the tortillas in half.
4. Clean the skillet and coat it with cooking spray. Heat over medium-high heat. Add 2 tortillas and cook for 2 minutes per side, or until golden. Press with a spatula to flatten slightly. Repeat with the remaining tortillas.
5. To serve, cut each quesadilla in half and top with the salsa, tomatoes, and cilantro.

Recipe courtesy of the Rodale Recipe Finder.