Quesadilla with Goat Cheese, Asparagus, Mushrooms and Roasted Tomatillo Salsa

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 tablespoons olive oil
  • 2 cups chopped asparagus
  • 2 cups chopped baby bella mushrooms
  • 1 cup chopped sweet onion
  • 1/4 cup chardonnay
  • Salt and freshly ground black pepper
  • 5 tomatillos
  • 3 serrano chiles
  • 1 whole clove garlic
  • 12 corn tortillas
  • 1 cup grated Monterey jack cheese
  • 1 cup goat cheese
  • 1/2 cup chopped fresh cilantro
Directions
  • Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.

  • Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.

  • Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.

  • Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.

  • Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.

  • Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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