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

Name: Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 473 milliliters chopped asparagus; 473 milliliters chopped baby bella mushrooms; 59 milliliters chardonnay; 12 corn tortillas; 118 milliliters chopped fresh cilantro; 237 milliliters goat cheese; 237 milliliters grated Monterey jack cheese; 4 Tbsps olive oil; 6 servings Salt and freshly ground black pepper; 3 serrano chiles; 237 milliliters chopped sweet onion; 5 tomatillos; 1 clove whole clove garlic

You can never have too many hor d'oeuvre recipes, so give Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsan a try. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 408 calories, 17g of protein, and 25g of fat. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up asparagus, tomatillos, chardonnay, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 50 minutes. This recipe is typical of Mexican cuisine.

Instructions

Heat a large skillet over medium heat and add 2 tablespoons olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute the asparagus, mushrooms and onions, about 4 minutes.

Ingredients you will need

Asparagus

Mushrooms

Onion

Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes.

Ingredients you will need

Salt And Pepper

Wine

Remove from the heat.

Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side.

Ingredients you will need

Tomatillos

Chili Pepper

Wrap

Equipment you will use

Aluminum Foil

Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Water

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Blender

Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.

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Wrap

Equipment you will use

Microwave

Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.

Ingredients you will need

Monterey Jack Cheese

Asparagus

Tortilla

Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.

Ingredients you will need

Fresh Cilantro

Goat Cheese

Equipment

Ingredients

Servings:

473milliliters

chopped asparagus 473milliliters

chopped baby bella mushrooms 59milliliters

chardonnay 12

corn tortillas 118milliliters

chopped fresh cilantro 237milliliters

goat cheese 237milliliters

grated Monterey jack cheese 4Tbsps

olive oil 6servings

Salt and freshly ground black pepper 3

serrano chiles 237milliliters

chopped sweet onion 5

tomatillos 1clove

whole clove garlic

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.