Asparagus, Bacon and Goat Cheese Quesadilla

Total Time:
20 min
20 min
  • 8 ounces thick cut bacon, sliced crosswise into 1/2-inch pieces
  • 1 teaspoon unsalted butter, plus more as needed
  • 1 shallot, thinly sliced
  • 1 pound pencil asparagus, trimmed, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 4 ounces fresh goat cheese (about 1/2 cup)
  • 4 10 -inch flour tortillas
  • 11/4 teaspoons chopped tarragon, dill, or parsley
  • 1. Cook the bacon in a medium skillet over medium-high heat until crisp, about 8 to10 minutes. Transfer the bacon to a paper towel-lined plate and discard all the pan drippings.

  • 2. Add 1 teaspoon butter and the shallots and cook until brown, 2 to 3 minutes. Add the asparagus to the skillet and season with salt and pepper. Cook until the asparagus are bright green and tender; about 2 minutes. Set aside.

  • 3. Spread a thin layer of cheese over a tortilla and scatter a quarter of the herbs on top. Place the tortilla cheese-side up in the skillet. Scatter a quarter of the bacon and asparagus on the lower half of the tortilla, then fold the tortilla over and press lightly. Cook until golden brown, turning once, about 3 minutes on each side. If the pan gets dry, add butter, as needed. Repeat with remaining ingredients. Cut quesadillas into wedges and serve.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 613

  • Total Fat: 36 grams

  • Saturated Fat: 18.5 grams

  • Total Carbohydrate: 43 grams

  • Protein: 33 grams

  • Sodium: 1948 milligrams

  • Cholesterol: 99 milligrams

  • Fiber: 4.5 grams

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Goat Cheese and Asparagus Crostini

    Recipe courtesy of Valerie Bertinelli