Asparagus Chipotle Quesadillas


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The other Tuesday night I did the thing where I welcomed buddies over prior to thinking of what I’d serve them for dinner. Four and a half years after moving to Brooklyn when everybody I knew resided in Manhattan, and a year after I blogged about these Brie and Red Pepper Crostini as bites I could serve to people visiting unannounced-except for that never ever happened-we reside in the middle of pals close enough to come over for an impromptu Tuesday night dinner. Fortunate!

Only I did not have much to serve these pals, and I invited them for about a half hour too early to obtain deep into food preparation anything. As I sprinted home on my bike, I psychologically scanned the contents of my refrigerator and cupboard picturing exactly what I might make, and focusing on specific ingredients – additional asparagus from these, pre-grated cheese from a taco celebration, a lot of basil from a filming task we’d actually been working with over the weekend, and a container of the salad dressing I can’t get enough of. By the time I lugged my bike into the basement, I’d a strategy.

The centerpiece of dinner, the quesadillas, couldn’t hide effectively the reality that they were created by requirement. The components do appear a little hodgepodge. But as quickly as you take a bite you’ll see why I’ve actually made these repetitively in the weeks since Tuesday evening’s dinner. The creamy chipotle spread brings a kick and a luscious richness. As the cheese melts, it glues the quesadilla together and enrobes the asparagus stalks, which are a nod to the season and balance out a the otherwise indulgent mix of components.

I served these with a salad – you might do eco-friendlies topped with avocado and radish, possibly – and some tomato soup.


Asparagus Chipotle Quesadillas
Serves 4, easily scaled up or down

These also happen to be an outstanding lunch or supper for one – just make one quesadilla rather of 4. Or, if you ‘d like to work as appetisers, cut each quesadilla into four or five wedges and plate around a bowl of Cilantro-Lime Crema. These are gluten complimentary if you make use of corn tortillas.

20 asparagus stalks, washed and cut by snapping off all-time lows where they snap off naturally
Olive oil
1/2 cup mayonnaise
4 teaspoons finely sliced chipotle pepper with adobo sauce from the can – utilize a bit less if you or your visitors are sensitive to spice
1 cup grated cheddar
4 8-inch flour tortillas or 8 smaller sized corn tortillas.

Preheat oven to 375 ° F. Toss the asparagus with about 2 tablespoons olive oil and several huge pinches of salt.

In a little bowl, incorporate the mayo and the chipotle. Taste for spiciness, adding more adobo or mayo to match your tastes.

For each quesadilla: Spread one half of each tortilla with chipotle mayo. Sprinkle the other half with cheese. Lay down the asparagus in the cheese – it’s fine if the tips stand out. Fold the chipotle half over the cheese-asparagus half and move each tortilla to a flat pan brushed with oil. Brush the tops of the quesadillas with oil as well.

Bake for 15 minutes, till the tortillas are puffed and golden, the cheese is melted, and the asparagus has actually browned. Serve as quickly as possible. (Though to be truthful, these are also great room temp.)

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