Quesadilla with asparagus, bell peppers and mozzarella
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 239, total fat 15 G., saturated fats 6 G., proteins 10 G., carbohydrates 18 G., fiber 3 G., cholesterol 30 mg, sodium 475 mg, sugar 4 G.
Serving size: 1 of 8 servings
Calories 239, total fat 15 G., saturated fats 6 G., proteins 10 G., carbohydrates 18 G., fiber 3 G., cholesterol 30 mg, sodium 475 mg, sugar 4 G.
These quesadillas are filled with cheese, grilled asparagus, and bell peppers. They're delicious and very juicy, especially the combination of crispy tortilla and gooey mozzarella. They're perfect for a midday snack or a light dinner. Serve with guacamole, salsa, green onions, and sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch medium asparagus, tough ends trimmed and bottom third peeled (about 450g)
- 2 tbsp. l. olive oil
- 2 red bell peppers, cut into 0.5 cm wide strips.
- 4 wheat tortillas, 25 cm in diameter.
- 2 tbsp. grated mozzarella
- 2 tablespoons unsalted butter
- Guacamole, salsa, chopped green onions and sour cream, for serving
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Cooking the dish according to the recipe:
- Place the asparagus in a microwave-safe bowl, cover, and microwave until crisp-tender, about 2 minutes. If you don't have a microwave, you can steam the asparagus in a steamer. Toss the asparagus with 1 tablespoon of olive oil.
- Heat a grill pan over medium heat. Grill the asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut the spears in half crosswise, then slice diagonally into 1-inch (2.5 cm) pieces. Season with salt and pepper.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the peppers and cook, stirring frequently, until softened and lightly toasted, 8-10 minutes. Transfer to a bowl and season with 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
- Place a tortilla on a work surface and spread 1/2 cup of grated cheese evenly over it. Add a quarter of the asparagus and a quarter of the bell pepper. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and filling ingredients.
- In a large nonstick or cast iron skillet, melt 1/2 tablespoon of butter over medium heat. Cook the quesadillas, turning once, until the cheese is melted and the tortilla is golden brown on both sides, about 3 minutes per side.
- Transfer to a cutting board and fry the remaining quesadillas in the same manner.
- Cut into triangles and serve with guacamole, salsa, sliced green onions and sour cream.
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