Roasted Asparagus and Red Onion Quesadillas

Total Time:
30 min
15 min
15 min

8 appetizer servings

  • For the quesadillas:
  • 1 pound medium asparagus, trimmed and cut into 1/2-inch thick slices
  • 1 1/2 teaspoons olive oil, plus 1 1/2 teaspoons
  • Salt and freshly ground black pepper
  • 1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
  • 8 (6 to 7-inch) flour tortillas
  • 1/2 pound Pepper Jack, coarsely shredded
  • 1/4 cup finely chopped fresh cilantro
  • Chipotle Lime Sour Cream Dip:
  • 1 canned chipotle chile in adobo, minced
  • 2 teaspoons fresh lime juice
  • 1 cup sour cream
  • To make quesadillas: Preheat oven to 500 degrees F.

  • In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper, to taste, until coated well.

  • In a large bowl toss onion with 1 1/2 teaspoons oil until coated well and arrange them around asparagus. Roast vegetables in lower third of oven, shaking pan occasionally until tender and lightly browned, about 10 minutes.

  • Preheat broiler.

  • Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, Pepper Jack, and cilantro 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 chipotle lime sour cream dip while quesadillas broil.

  • In a small bowl, stir chile and lime juice into sour cream until combined well. Dip may be made 2 days ahead and chilled covered. Makes about 1 cup.

  • Cut quesadillas into wedges and serve with dip.

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