Asparagus, Bacon and Goat Cheese Quesadilla
- Total: 20 min
- Cook: 20 min
Ingredients
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
Directions
- 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.