| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Luncheon, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus; trimmed |
| 3 |
tb |
Olive oil |
| 1 |
lg |
Red onion; cut in 1/4" slices |
| 8 |
|
Flour tortillas |
| 1/2 |
lb |
Pepper jack cheese; coarsely shredded |
| 1/4 |
c |
Fresh cilantro (OPT); minced |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Fresh lime juice |
INSTRUCTIONS
LIME CREAM
Preheat oven to 500.
Im a large shallow baking pan, toss asparagus with 1 1/2 t oil and salt and
pepper to taste until coated well. In another shallow pan, toss onion in
similar manner. Roast vegetables in upper and lower thirds of oven, shaking
pans ocassionally and switching position of pans in oven halfway through
baking, until tender and lightly browned, about 10 minutes. Remove from
heat.
Adjust oven to Broil. On a large baking sheet. arrange 4 tortillas in one
layer and divide vegetables, cheese and cilantro among them. Cover with
remaining 4 tortillas.
Brush top of tortillas with remaining 2T oil and broil quesadillas about 3
inches from heat until golden, about 2 minutes. Turn quesadillas with a
spatula and broil other side til golden brown.
Mix lime cream ingredients while quesadillas broil. Serve with quesadillas
Recipe by: Gourmet April 1995
Posted to MC-Recipe Digest by "Montiel Arredondo" <apocrypha7@hotmail.com>
on Apr 20, 1998
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