Recipe courtesy of Gourmet Magazine

Roasted Asparagus and Red Onion Quesadillas

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 8 appetizer servings
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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


  1. To make quesadillas: Preheat oven to 500 degrees F.
  2. In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper, to taste, until coated well.
  3. 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.
  4. Preheat broiler.
  5. 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.
  6. Make chipotle lime sour cream dip while quesadillas broil.
  7. 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.
  8. Cut quesadillas into wedges and serve with dip.

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