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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Asparagus and Goat Cheese Quesadilla

April 20, 2014

Fresh and easy, fast food made healthy.  Use fresh local asparagus in season to keep the cost low.

 

Servings: 2

 

INGREDIENTS 

2 tablespoons extra virgin olive oil, divided 

4 oz fresh asparagus, cut into 1 1/2 inch pieces 

½ tsp chopped fresh garlic 

salt and pepper to taste  2

(6 inch) green chile corn tortillas 

4 ounces herbed goat cheese 

1/4 cup chopped green onions 

fresh cilantro sprigs, for garnish

 

DIRECTIONS

  1. Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus for about 2 minutes, then add the chopped garlic, stirring occasionally, until asparagus is tender and lightly browned. Season with salt and pepper, and remove from heat.

  2. Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the green onions on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil. 3. Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.

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