Last month, I accidentally bought too many tortillas and had a week of quesadilla recipes. Surprisingly my family did not get tired of quesadillas. Perhaps because they are just thankful that I cook for them and choose not to complain. No, that can’t be it. It is probably because I tried to create truly unique flavor combinations each time I served quesadillas.
My oldest kids started using my recipes and making quesadillas for lunch. Since they were cooking for one or two, they adapted my recipes and made them in the microwave. Which you can do, but I prefer the crunchiness of the tortillas cooked in on a skillet.
You can use whatever type of tortilla you wish. I use corn tortillas. They are flavorful, frugal, and much lower in calories than flour tortillas.
Asparagus Quesadillas Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 3 cups asparagus, cut into bite size pieces
- dash of pepper
- 12 tortillas
- 1½ cups cheese
- 2 green onions, thinly sliced
Directions:
- In a large skillet over medium-high heat stir oil. Add garlic and saute for 1 minute.
- Add asparagus and pepper: toss gently until the asparagus is coated.
- Put a lid on the pan and reduce the heat to low.
- Simmer for 15 minutes or until the asparagus is tender.
- Remove asparagus from pan.
- Place tortillas on pan.
- Sprinkle 1 -2 tablespoons of cheese on each tortilla.
- Place ~1/3 cup of asparagus on cheese.
- Sprinkle some diced green onions over asparagus.
- Top with 1 – 2 tablespoons of cheese.
- Place another tortilla on top and press it down to evenly smush the ingredients between the tortillas.
- Cook until the bottom tortilla is brown. Flip and cook until the other tortilla is brown, approximately 3 -4 minutes each side.
- Repeat until all of your quesadillas have been made.
- Cut in half and serve while hot.
Printable Recipe for Asparagus Quesadillas
Asparagus Quesadillas
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic minced
- 3 cups asparagus cut into bite size pieces
- dash of pepper
- 12 tortillas
- 1½ cups cheese
- 2 green onions thinly sliced
Instructions
- In a large skillet over medium-high heat stir oil. Add garlic and saute for 1 minute.
- Add asparagus and pepper: toss gently until the asparagus is coated.
- Put a lid on the pan and reduce the heat to low.
- Simmer for 15 minutes or until the asparagus is tender.
- Remove asparagus from pan.
- Place tortillas on pan.
- Sprinkle 1 -2 tablespoons of cheese on each tortilla.
- Place ~1/3 cup of asparagus on cheese.
- Sprinkle some diced green onions over asparagus.
- Top with 1 – 2 tablespoons of cheese.
- Place another tortilla on top and press it down to evenly smush the ingredients between the tortillas.
- Cook until the bottom tortilla is brown. Flip and cook until the other tortilla is brown, approximately 3 -4 minutes each side.
- Repeat until all of your quesadillas have been made.
- Cut in half and serve while hot.
Nutrition
More Quesadilla Recipes:
- Barbecue Chicken Quesadillas
- Spinach and Mushroom Quesadillas
- Vegetable Cheese Quesadillas
- Chicken Salad Quesadillas
- Pizza Quesadillas
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Swathi says
Delicious quesadilla recipe. Love the combo of Asparagus and cheese
April @ The 21st Century Housewife says
What a wonderful quesadilla recipe. Asparagus and cheese taste so good together; putting them in quesadillas is an inspired idea!
Christy says
OH MY STARS! I love asparagus and I love quesadillas but I’ve never thought of pairing the 2. Thanks so much for this idea. I know what’s for dinner tomorrow night.
self sagacity says
It looks very healthy. My boy loves asparagus.
Cindy says
What a yummy way to include some vegies in a meal!
Couscous & Consciousness says
Hi Alea, just came back to tell you I made this for dinner tonight. Added in a freshly picked zucchini straight out of the garden too. Was absolutely delicious – will definitely be making this again.
Alea says
I am so glad you liked it! Zucchini sounds like a delicious addition! I will have to try that this summer.
Couscous & Consciousness says
Alea, I love quesadillas, but I must admit I usually stick to pretty much the same filling most of the time – for me it’s usually cheese and creamed sweet corn. Occasionally a bit of chopped red pepper thrown in, or if my partner is eating maybe some shredded chicken. Certainly, I never would have thought of putting my favourite vegetable – asparagus – in a quesadilla. That’s a brilliant idea, and as I have a bunch of end of season asparagus on hand right now, I’m thinking this might be lunch tomorrow. Thanks for the inspiration.