Roasted asparagus and red onion quesadillas

1 servings

Ingredients

Quantity Ingredient
1 pounds Asparagus; trimmed
3 tablespoons Olive oil
1 large Red onion; cut crosswise into
; 1/4-inch-thick
; slices andseparated
; into rings
Eight; (6- to 7-inch) flour
; tortillas
½ pounds Pepper Jack cheese; coarsely shredded
¼ cup Finely chopped fresh coriander
½ cup Sour cream
1 teaspoon Ground cumin
1 teaspoon Fresh lime juice

Directions

QUESADILLAS

CUMIN LIME CREAM

For Quesadillas:

Preheat oven to 500F.

In a large shallow baking pan, toss asparagus with 1½ teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 ½ 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 ½-inch-thick 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 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.

Make cumin lime cream while quesadillas broil.

For Cumin Lime Cream:

In a small bowl, whisk together well cream ingredients.

Cut quesadillas into wedges and serve with cumin lime cream.

Serves 4 as a Luncheon or Supper Entree; 8 as an Hors d'oeuvre.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 729 Calories (kcal); 66g Total Fat; (77% calories from fat); 11g Protein; 31g Carbohydrate; 51mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 ½ Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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