Roasted Asparagus And Red Onion Quesadillas

By á-174942

Ingredients

• FOR THE QUESADILLAS:
• 1 pound medium asparagus trimmed, and cut into 1/2" thick slices
• 3 tablespoons olive oil divided
• Salt to taste
• Freshly-ground black pepper to taste
• 1 large red onion cut crosswise
• into 1/4"-thk slices, separated into rings
• 8 flour tortillas - (6" to 7" dia)
• 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

Details

Servings 8

Preparation

Step 1

To make quesadillas: Preheat oven to 500 degrees.

In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons of the oil and salt and pepper, to taste, until coated well.

In a large bowl toss onion with remaining 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.

Preheat broiler.

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.

Make chipotle lime sour cream dip while quesadillas broil.

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)

Cut quesadillas into wedges and serve with dip.

This recipe yields 8 appetizer servings.