Roasted Asparagus And Red Onion Quesadillas

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Roasted Asparagus And Red Onion Quesadillas Ingredients

QUESADILLAS	; tortillas
1 lb Asparagus; trimmed	1/2 lb Pepper Jack cheese; coarsely
3 tb Olive oil	1/4 c Finely chopped fresh
1 lg Red onion; cut crosswise	CUMIN LIME CREAM
; 1/4-inch-thick	1/2 c Sour cream
; slices andseparated	1 ts Ground cumin
; into rings	1 ts Fresh lime juice
Eight; (6- to 7-inch) flour

Instructions for Roasted Asparagus And Red Onion Quesadillas

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 doeuvre. 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.

Main Ingredient: OnionsCuisine: Uncategorized

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