Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese

Name: Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 10 spears asparagus, trimmed; 1 teaspoon chipotle chili powder; 2 servings cilantro; 1 teaspoons cumin, toasted and ground; 1 clove garlic; 57 grams goat cheese, room temperature, crumbled; 237 milliliters monterey jack cheese, room temperature, grated; 227 grams mushrooms, sliced; 1 Tbsp oil; 118 milliliters onion, sliced; 2 servings salsa verde; 2 servings salt and pepper to taste; 2 servings sour cream; 4 6-inchs (6 inch) tortillas

Need a gluten free and vegetarian hor d'oeuvre? Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese could be a spectacular recipe to try. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 634 calories, 30g of protein, and 38g of fat. A mixture of tortillas, chipotle chili powder, mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oil in a pan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and saute until tender, about 5-7 minutes.

Ingredients you will need

Onion

Add the garlic, cumin and chipotle chili powder and saute until fragrant, about a minute.

Ingredients you will need

Ground Chipotle Chile Pepper

Garlic

Cumin

Add the mushrooms, season with salt and pepper and cook until they release their water, the liquid evaporates and the mushrooms start to caramelize, about 15-20 minutes.Meanwhile, toss the asparagus spears in the oil, place them in a single layer on a baking sheet and roast in a preheated 400F oven until tender, about 10-15 minutes.

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Asparagus

Salt And Pepper

Mushrooms

Water

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Remove the mushrooms from the heat and mix in the cilantro.

Ingredients you will need

Mushrooms

Cilantro

Cut the asparagus into 1 inch pieces and mix them into the mushrooms.

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Asparagus

Mushrooms

Heat a touch of oil in a clean pan over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Place a tortilla into the pan, swirl it around in the oil, top it with some of the mushroom and asparagus mixture, some of the cheeses and another tortilla and cook until the cheese has melted and the tortillas are golden brown, about 2-4 minutes per side. (Tip: To easily flip a quesadilla, place a plate over it in the pan, flip the pan, lower the plate and slide the quesadilla back into the pan.)

Ingredients you will need

Asparagus

Tortilla

Mushrooms

Cheese

Cooking Oil

Equipment you will use

Frying Pan

Cut the quesadilla into 6 pieces and serve with salsa, sour cream and a garnish of cilantro.

Ingredients you will need

Sour Cream

Cilantro

Salsa

Equipment

Frying Pan

Baking Sheet

Oven

Ingredients

Servings:

spears asparagus, trimmed 1teaspoon

chipotle chili powder 2servings

cilantro 1teaspoons

cumin, toasted and ground 1clove

garlic 57grams

goat cheese, room temperature, crumbled 237milliliters

monterey jack cheese, room temperature, grated 227grams

mushrooms, sliced 1Tbsp

oil 118milliliters

onion, sliced 2servings

salsa verde 2servings

salt and pepper to taste 2servings

sour cream 46-inchs

(6 inch) tortillas

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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. One wine you could try is EnRoute Winery Les Pommiers Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 62 dollars.