Time: 50 min.
Complexity: easily
Servings: 6

This mushroom and asparagus quesadilla makes a wonderful vegetarian dinner that everyone will love. The vegetables are piled on a tortilla generously topped with cheese, then folded in half and grilled until the cheese melts. Served with goat cheese and roasted tomatillo salsa.

Ingredients:

• 4 tbsp. l. olive oil
• 2 cups chopped asparagus
• 2 cups chopped champignons
• 1 cup chopped sweet onion
• 1/4 cup chardonnay
• 5 tomatillos
• 3 serrano peppers, optional
• 1 whole clove of garlic
• 12 corn tortillas
• 1 cup grated Monterey Jack cheese
• 1 cup goat cheese
• 0.5 cup chopped fresh cilantro

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

asparagus, champignon mushrooms, tortilla, serrano pepper, Monterey Jack cheese, red wine, salsa sauce, goat cheese

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Preparation:

Step 1
• Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Sauté the asparagus, mushrooms, and onion for about 4 minutes. Add the wine, a little salt, and black pepper. Reduce the heat to low and simmer for about 5 minutes. Remove from heat.
Step 2
• Wrap the tomatillos and chili in foil and grill over an open flame for about 5 minutes per side. Transfer to a blender along with a clove of garlic and 1/3 cup of water. Blend until smooth. Taste. Season with salt and pepper to taste.
Step 3
• Wrap the tortillas in a clean, damp kitchen towel and microwave for 2 minutes.
Step 4
• Fill each tortilla with a small amount of cheese and about 1 tablespoon of asparagus filling. Fold in half like a taco.
Step 5
• Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Cook the folded quesadillas in the skillet until golden brown and crisp, about 3 minutes per side. Drain on paper towels to remove excess oil.
Step 6
• Serve each quesadilla topped with crumbled goat cheese and fresh cilantro.

Votes: 2