Asparagus, Bell Pepper and Mozzarella Quesadillas

Cheesy quesadillas are stuffed with grilled asparagus and charred bell peppers.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4
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Ingredients

1 bunch medium asparagus woody stems trimmed and bottom 1/3 of the stalk peeled (about 1 pound),

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 red bell peppers, cut into 1/4-inch thick strips

Four 10-inch (burrito size) flour tortillas

2 cups shredded Mozzarella

2 tablespoons unsalted butter

[For Serving:] Guacamole, salsa, chopped scallions and sour cream for serving

Directions

  1. Arrange the asparagus in a microwave-safe dish, cover and microwave on high until crisp-tender, about 2 minutes. (If you don?t have a microwave, you can steam the asparagus instead.) Brush asparagus with 1 tablespoon of the oil.
  2. Heat a grill pan over medium heat. Grill the asparagus, flipping occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and then slice on the bias into 1-inch pieces. Sprinkle with salt and pepper.
  3. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the peppers and cook, stirring frequently, until tender and slightly charred, 8 to 10 minutes. Transfer to a bowl and stir in 1/2 teaspoon salt and a few grinds of pepper.
  4. Lay a tortilla on a work surface and top evenly with 1/2 cup shredded cheese. Add 1/4 of the asparagus and 1/4 of the peppers. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  5. Melt 1/2 tablespoon of the butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  6. Cut into triangles and serve topped with guacamole, salsa, chopped scallions and sour cream.