Roasted Asparagus and Red Onion Quesadillas

Roasted Asparagus and Red Onion Quesadillas Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Roasted Asparagus and Red Onion Quesadillas are a delicious and flavorful twist on traditional quesadillas. The combination of roasted asparagus, red onion, and pepper jack cheese creates a unique and satisfying dish that is perfect for a quick and easy meal.

History

Quesadillas have been a popular dish in Mexican cuisine for centuries. Traditionally, quesadillas are made with tortillas filled with cheese and other ingredients, then folded in half and cooked until the cheese is melted. This recipe puts a modern twist on the classic quesadilla by adding roasted asparagus and red onion for a fresh and flavorful twist.

Ingredients

Quesadillas

1 lb (454 g) asparagus, trimmed
3 tbsp olive oil
1 large red onion, cut crosswise into 0.25 inch-thick slices and separated into rings
8 x 6 – 7 inches flour tortillas
0.5 lb (227 g) pepper jack cheese, coarsely shredded
0.25 cup finely chopped fresh coriander

Cumin lime cream

0.5 cup sour cream
1 tsp ground cumin
1 tsp fresh lime juice

How to prepare

Quesadillas

Preheat the oven to 500°F (260°C).
In a large shallow baking pan, toss the asparagus with 1.5 tsp of oil and salt and pepper to taste until well coated.
In another large shallow baking pan, toss the onion with 1.5 tsp of oil until well coated.
Roast the vegetables in the upper and lower thirds of the oven, shaking the pans occasionally and switching the position of the pans in the oven halfway through baking, until tender and lightly browned, about 10 minutes.
Cool the vegetables and cut the asparagus into 0.5 inch-thick slices.
Preheat the broiler.
Grease a large baking sheet. On the sheet, arrange 4 tortillas in one layer and divide the vegetables, Pepper Jack cheese, and coriander among them.
Cover the quesadillas with the remaining 4 tortillas.
Brush the top tortillas with the remaining 2 tbsp of oil and broil the quesadillas about 3 inches from the heat until golden brown, about 2 minutes.
Using a metal spatula, turn the quesadillas over and broil until golden brown, about 2 minutes.
Prepare the cumin lime cream while the quesadillas broil.

Cumin lime cream

In a small bowl, whisk together all the cream ingredients.
Cut the quesadillas into wedges and serve with the cumin lime cream.

Variations

Add cooked chicken or shrimp for an extra protein boost.
Use different types of cheese, such as cheddar or mozzarella, for a different flavor profile.
Experiment with different vegetables, such as bell peppers or zucchini, for a unique twist.

Cooking Tips & Tricks

Make sure to toss the vegetables in oil and seasonings before roasting to ensure they are evenly coated and flavorful.

- Be sure to watch the quesadillas closely under the broiler to prevent burning.

- Feel free to customize the filling with your favorite vegetables or cheese for a personalized twist on this recipe.

Serving Suggestions

Serve the Roasted Asparagus and Red Onion Quesadillas with a side of salsa, guacamole, or a simple green salad for a complete meal.

Cooking Techniques

Roasting the vegetables before assembling the quesadillas adds a depth of flavor and texture to the dish. Broiling the quesadillas at the end ensures a crispy and golden brown finish.

Ingredient Substitutions

Feel free to substitute different vegetables, cheeses, or tortillas based on your preferences and dietary restrictions.

Make Ahead Tips

You can roast the vegetables ahead of time and assemble the quesadillas just before serving for a quick and easy meal.

Presentation Ideas

Cut the quesadillas into wedges and serve with a dollop of cumin lime cream on top for a beautiful presentation.

Pairing Recommendations

Pair Roasted Asparagus and Red Onion Quesadillas with a light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftover quesadillas in an airtight container in the refrigerator. To reheat, place them in a preheated oven or toaster oven until warmed through.

Nutrition Information

Calories per serving

Each serving of Roasted Asparagus and Red Onion Quesadillas contains approximately 400 calories.

Carbohydrates

Each serving of Roasted Asparagus and Red Onion Quesadillas contains approximately 35 grams of carbohydrates.

Fats

Each serving of Roasted Asparagus and Red Onion Quesadillas contains approximately 20 grams of fat.

Proteins

Each serving of Roasted Asparagus and Red Onion Quesadillas contains approximately 15 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the asparagus and red onion.

Alergens

This recipe contains dairy (cheese and sour cream) and wheat (tortillas), which may be allergens for some individuals.

Summary

Roasted Asparagus and Red Onion Quesadillas are a balanced dish that provides a good mix of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals.

Summary

Roasted Asparagus and Red Onion Quesadillas are a delicious and satisfying dish that is perfect for a quick and easy meal. With a flavorful combination of roasted vegetables, cheese, and a cumin lime cream, these quesadillas are sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was visiting my dear friend Maria, who lived in a small village in Mexico. Maria was known for her incredible culinary skills, and I always looked forward to learning new recipes from her.

As I sat in Maria's cozy kitchen, sipping on a refreshing glass of hibiscus tea, she pulled out a sheet of paper from a well-worn recipe book. She smiled mischievously and said, "I have a special treat for you today, mi amiga. I'm going to teach you how to make my famous Roasted Asparagus and Red Onion Quesadillas."

I watched in awe as Maria began to gather the ingredients for the dish. She explained each step with precision, her hands moving with grace and confidence. As the sweet aroma of caramelized onions and roasted asparagus filled the air, I knew that this recipe was going to be a winner.

Maria shared with me the story behind this recipe. She had learned it from her own grandmother, who used to make it for her as a special treat on lazy Sunday afternoons. The combination of the earthy asparagus, the tangy red onions, and the gooey melted cheese was a match made in heaven.

As we sat down to enjoy our delicious quesadillas, Maria told me about the importance of passing down recipes from generation to generation. She explained how each dish carried with it a piece of history and tradition, connecting us to our roots and to the loved ones who came before us.

I left Maria's house that day with a full belly and a heart overflowing with gratitude. I knew that I had stumbled upon a gem of a recipe, one that would become a staple in my own kitchen for years to come.

When I returned home, I wasted no time in recreating Maria's Roasted Asparagus and Red Onion Quesadillas. I gathered the ingredients and set to work, channeling Maria's energy and passion into each step of the cooking process.

As the quesadillas sizzled in the pan, I couldn't help but smile. The familiar scent of caramelized onions brought back memories of lazy afternoons spent in Maria's kitchen, listening to her stories and learning from her wisdom.

When the quesadillas were finally ready, I plated them up and called my family to the table. Their eyes lit up with delight as they took their first bite, savoring the flavors that danced on their taste buds.

As we ate together, I shared with them the story of how I had learned this recipe from Maria, and the importance of preserving our culinary heritage. I could see the appreciation in their eyes, knowing that this dish was not just a meal, but a piece of our family history.

From that day on, Maria's Roasted Asparagus and Red Onion Quesadillas became a regular feature on our dinner table. It was a dish that brought us together, creating memories and strengthening the bonds of family.

I often think back to that warm summer day in Maria's kitchen, where I first discovered the magic of this recipe. It reminds me of the power of food to connect us to our past, to nourish our bodies and souls, and to bring joy and love into our lives.

And so, I continue to cook and share this recipe with others, passing down the tradition that Maria so graciously taught me. Each time I make these quesadillas, I feel her presence in my kitchen, guiding me with her wisdom and love.

In the end, it's not just about the food itself, but about the stories and memories that accompany each dish. And for that, I am eternally grateful to Maria and her beloved Roasted Asparagus and Red Onion Quesadillas.