Herbed Goat Cheese, Roasted Tomatoes, and Asparagus Quesadilla
Try this Herbed Goat Cheese, Roasted Tomatoes, and Asparagus Quesadilla recipe, or contribute your own.
Try this Herbed Goat Cheese, Roasted Tomatoes, and Asparagus Quesadilla recipe, or contribute your own.
- 1 clove garlic minced
- salt and pepper
- olive oil
- 8 flour tortillas
- 2 tablespoons chopped chives
- 2 tablespoons cream or milk
- 2 medium onions sliced
- 2 tablespoons chopped parsley
- 8 plum tomatoes halved and seeded
- 1-2 tablespoons balsamic vinegar
- 1 lb asparagus (1 medium bunch) cut in 1-inch pieces
- 8 oz goat cheese
- Carbohydrate 317.36170309392 g
- Cholesterol 198.968985992 mg
- Fat 117.49907154387 g
- Fiber 21.6057995624542 g
- Protein 99.33653667984 g
- Saturated Fat 61.1305415808099 g
- Serving Size 1 1 recipe (1509g)
- Sodium 4829.37254963666 mg
- Sugar 295.755903531466 g
- Trans Fat 6.38789800201982 g
- Calories 2734 calories
Step-by-step
- Preheat oven to 425 degrees.
- Grease two baking sheets with olive oil.
- Arrange tomato halves cut side up on one sheet.
- Sprinkle with salt and pepper then drizzle with olive oil and balsamic vinegar.
- Arrange asparagus, onion, and garlic on the second baking sheet in one layer.
- Drizzle with olive oil, salt, and pepper.
- Place both baking sheets in preheated oven and bake until asparagus and tomatoes are very tender, about 15-20 minutes.
- While vegetables bake, combine the goat cheese with the cream or milk.
- Add chives and parsley.
- To make the quesadilla, spread on herbed goat cheese evenly on one tortilla.
- Add a layer of roasted tomato halves, asparagus, and onion.
- Spread a little more goat cheese on another tortilla and place on top of tortilla with vegetables.
- Heat a large skillet over medium heat.
- Add a little oil to grease the skillet.
- Carefully place quesadilla in the skillet.
- Cook until golden, about 2-3 minutes.
- Carefully flip quesadilla and cook until second side is golden brown.
- Repeat with remaining tortillas and fillings.
Goat cheese anchors this combination with a distinct tang and high moisture content that requires specific handling during assembly. Spreading the cheese directly against the flour tortillas acts as a moisture barrier, protecting the starch from becoming soggy when layered with roasted plum tomatoes and asparagus. High-heat roasting at 425 degrees Fahrenheit concentrates the natural sugars in the onions and tomatoes quickly, avoiding excess liquid release that would compromise the crispness of the tortilla in the skillet.
Make-Ahead and Freezing Protocols
Assembled quesadillas can be frozen before cooking by wrapping them individually in parchment paper and transferring them to a heavy-duty freezer bag for up to two months. Thaw frozen quesadillas completely in the refrigerator overnight before browning them in a medium skillet over medium heat for two to three minutes per side. Refrain from freezing cooked quesadillas, as the reheated asparagus loses structural integrity and turns mushy.Scaling Considerations
Adjusting yields requires attention to pan capacity and roasting surface area. Doubling the vegetable component necessitates a second baking sheet to prevent crowding; overlapping asparagus and onions traps steam and yields boiled rather than roasted textures.
