| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Asparagus; trimmed |
| 3 |
tb |
Olive oil |
| 1 |
lg |
Red onion; cut crosswise into |
|
|
; 1/4-inch-thick |
|
|
; slices andseparated |
|
|
; into rings |
|
|
Eight; (6- to 7-inch) flour |
|
|
; tortillas |
| 1/2 |
lb |
Pepper Jack cheese; coarsely shredded |
| 1/4 |
c |
Finely chopped fresh coriander |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Fresh lime juice |
INSTRUCTIONS
QUESADILLAS
CUMIN LIME CREAM
For Quesadillas:
Preheat oven to 500F.
In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and
salt and pepper to taste until coated well. In another large shallow baking
pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast
vegetables in upper and lower thirds of oven, shaking pans occasionally and
switching position of pans in oven halfway through baking, until tender and
lightly browned, about 10 minutes. Cool vegetables and cut asparagus into
1/2-inch-thick slices.
Preheat broiler.
Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and
divide vegetables, pepper Jack, and coriander among them. Cover quesadillas
with remaining 4 tortillas.
Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas
about 3 inches from heat until golden brown, about 2 minutes. With a metal
spatula, turn quesadillas over and broil until golden brown, about 2
minutes.
Make cumin lime cream while quesadillas broil.
For Cumin Lime Cream:
In a small bowl, whisk together well cream ingredients.
Cut quesadillas into wedges and serve with cumin lime cream.
Serves 4 as a Luncheon or Supper Entree; 8 as an Hors d'oeuvre.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 729 Calories (kcal); 66g Total Fat; (77% calories from fat);
11g Protein; 31g Carbohydrate; 51mg Cholesterol; 74mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 13 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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