Full Page 4 x 6 5 x 7
Per serving: 632 calories, 24 g protein, 48 g carbohydrates, 38 g total fat, 16 g saturated fat, 61 mq cholesterol, 4.7 g dietary fiber, 668 mg sodium.

1 pound asparagus, trimmed
3 tablespoons olive oil (divided use)
Salt and pepper to taste
1 large red onion, cut crosswise into 1/2inch-thick slices and separated into rings
Eight 6- to 7-inch flour tortillas
l/2 pound pepper jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander
CUMIN LIME CREAM
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

To make quesadillas, preheat oven to 500 degrees. In a large shallow baking pan, toss asparagus with 1 1/4 teaspoons oil, and salt and pepper to taste, until coated well.
In another large shallow baking pan, toss onion with 1 1/4 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 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 the top of the tortillas with the remaining 1/2 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.
Make cumin lime cream while quesadillas broil. In a small bowl, whisk together well cream ingredients.
Cut quesadillas into wedges and serve with cumin lime cream.

4 servings
Keywords: Mexican   Category: Veggies    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 18, 2009 by deebeeeff     Last Updated: October 25, 2014
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