Roasted Asparagus and Red Onion Quesadillas

Name: Roasted Asparagus and Red Onion Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 454 grams asparagus, trimmed and cut into 1/2-inch thick slices; 1 canned chipotle chile in adobo, minced; 48 7-inchs to 7-inch) flour tortillas; 59 milliliters finely chopped fresh cilantro; 2 teaspoons fresh lime juice; 2 teaspoons olive oil, plus 1 1/2 teaspoons; 227 grams Pepper Jack, coarsely shredded; 1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings; 8 servings Salt and freshly ground black pepper; 237 milliliters sour cream

Need a vegetarian hor d'oeuvre? Roasted Asparagus and Red Onion Quesadillas could be an outstanding recipe to try. This recipe serves 8. This recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains about 31g of protein, 34g of fat, and a total of 1016 calories. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up asparagus, chipotle chile in adobo, cream, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

To make quesadillas: Preheat oven to 500 degrees F.

Equipment you will use

Oven

In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper, to taste, until coated well.

Ingredients you will need

Salt And Pepper

Asparagus

Cooking Oil

Equipment you will use

Baking Pan

In a large bowl toss onion with 1 1/2 teaspoons oil until coated well and arrange them around asparagus. Roast vegetables in lower third of oven, shaking pan occasionally until tender and lightly browned, about 10 minutes.

Ingredients you will need

Vegetable

Asparagus

Onion

Cooking Oil

Equipment you will use

Bowl

Oven

Frying Pan

Preheat broiler.

Equipment you will use

Broiler

Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, Pepper Jack, and cilantro among them. Cover quesadillas with remaining 4 tortillas.

Ingredients you will need

Pepperjack Cheese

Vegetable

Tortilla

Cilantro

Equipment you will use

Baking Sheet

Brush top tortillas with remaining 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.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Spatula

Make chipotle lime sour cream dip while quesadillas broil.

Ingredients you will need

Sour Cream

Chipotle Chiles

Lime

Dip

In a small bowl, stir chile and lime juice into sour cream until combined well. Dip may be made 2 days ahead and chilled covered. Makes about 1 cup.

Ingredients you will need

Lime Juice

Sour Cream

Chili Pepper

Dip

Equipment you will use

Bowl

Cut quesadillas into wedges and serve with dip.

Ingredients you will need

Dip

Equipment

Ingredients

Servings:

454grams

asparagus, trimmed and cut into 1/2-inch thick slices 1

canned chipotle chile in adobo, minced 487-inchs

to 7-inch) flour tortillas 59milliliters

finely chopped fresh cilantro 2teaspoons

fresh lime juice 2teaspoons

olive oil, plus 1 1/2 teaspoons 227grams

Pepper Jack, coarsely shredded 1large

red onion, cut crosswise into 1/4-inch-thick slices and separated into rings 8servings

Salt and freshly ground black pepper 237milliliters

sour cream

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. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.