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