Roasted Asparagus and Red Onion Quesadillas

Recipe Description

* Serves 4 as a luncheon or supper entrée | 8 as an hors d'oeuvre.


  • 1 pound asparagus, trimmed
  • 3 tablespoons olive oil
  • 1 large red onion, cut crosswise into ¼-inch-thick slices and separated into rings
  • 8 x 6 - 7-inch flour tortillas
  • ½ pound pepper jack cheese, coarsely shredded
  • ¼ cup finely chopped fresh cilantro|coriander
  • ==
  • ½ cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh lime juice


  1. Preheat oven to 500°F.
  2. In a large shallow baking pan, toss asparagus with 1½ teaspoons oil and salt and pepper to taste until coated well.
  3. In another large shallow baking pan, toss onion with 1½ teaspoons oil until coated well.
  4. 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.
  5. Cool vegetables and cut asparagus into ½-inch-thick slices.
  6. Preheat broiler.
  7. Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, jack cheese|Pepper Jack, and coriander 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 #Cumin lime cream|cumin lime cream while quesadillas broil.
  12. ==
  13. In a small bowl, whisk together well cream ingredients.
  14. Cut quesadillas into wedges and serve with #Cumin lime cream|cumin lime cream.
This article uses material from the "Roasted Asparagus and Red Onion Quesadillas" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License