Quesadilla With Goat Cheese, Asparagus, Mushrooms And Roasted Tomatillo Salsa
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 tbsps
Olive Oil2 cups
Asparagus (chopped)1 cup
Sweet Onion (chopped)1 cup
Chardonnay1
Salt1 cup
Goat Cheese1 cup
Cilantro (chopped fresh)Directions:
1
Heat a large skillet over medium heat and add 2 tablespoons olive oil
2
Saute the asparagus, mushrooms and onions, about 4 minutes
3
Add the wine and some salt and pepper
4
Reduce the heat to low and simmer, about 5 minutes
5
Remove from the heat
6
Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side
7
Transfer to a blender with the garlic clove and 1/3 cup water
8
Blend until smooth
9
Taste and season with salt and pepper
10
Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes
11
Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling
12
Fold in half like a taco
13
Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil
14
Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side
15
Set aside on paper towels to drain any oil
16
Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro