Today's recipe originally came from The Vegetarian Times. The Husband is a huge fan of asparagus, so any recipe that includes them is usually a hit. The added spice of the smoky chipotle peppers provides the perfect compliment. I have always loved quesadillas, but I couldn't understand why the original recipe eliminated the cheese unless they were going for the full vegan effect. Sorry Vegetarian Times. Quesadillas just aren't quesadillas without the cheese. I mean...the word queso means cheese, so I added it in.
Chipotle Asparagus Quesadillas
Serves 4 (It actually made more.)
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use
1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1½ tsp. olive oil or vegetable oil
1 tsp. dried oregano
1/2 cup shredded cheddar, or jack cheese
4 8-inch sprouted-grain tortillas
3 Tbs. mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice
1. Preheat oven to 425°F.
2. To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with salt and pepper, if desired. Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.
3. Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.
4. Spread 1 1/2 tsp. Chipotle Spread on one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, add about a Tablespoon of cheese, then fold over tortillas, pressing edges together to enclose filling and form half-moons.
5. Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.