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

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
  4. Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
  5. 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.
  6. Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.

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