Cut these Mexican favourites into small wedges to serve as appetizers or serve with a salad for a light meal.
Roasted Asparagus Quesadillas
375 g (12 oz) asparagus, trimmed
Half red onion, cut in 5-mm (1/4-inch) slices and separated into rings
20 ml (4 tsp) olive oil
Salt and pepper
2 tomatoes, diced
2 small jalapeno peppers, seeded and finely chopped
75 ml (1/3 cup) chopped fresh coriander
375 ml (1 1/2 cups) shredded Tex-Mex cheese
Cumin Lime Cream:
125 ml (1/2 cup) regular or light sour cream
5 ml (1 tsp) ground cumin
5 ml (1 tsp) lime juice
Toss asparagus and onion with olive oil, and salt and pepper to taste. Place in single layer on a large baking sheet. Bake in a 230 C (450 F) oven for 10 minutes, shaking pan occasionally and turning once, until tender and lightly browned. Let cool slightly. Cut asparagus into thirds.
In a small bowl, combine tomatoes, jalapenos, coriander and salt and pepper to taste.
Place 2 of the tortillas on baking sheet (or 2 sheets). Divide vegetables between each. Sprinkle 30 ml (2 tbsp) tomato mixture on each; sprinkle evenly with cheese. Top with remaining tortillas, pressing down gently. Bake in a 230 C (450 F) oven for 8 to 10 minutes or until lightly browned. Cut in wedges.
Cumin Lime Cream: Combine sour cream, cumin and lime juice. Serve with quesadillas and remaining tomato mixture.
Makes 4 servings.
Nutritional information per serving: 400 calories, 16 g protein, 25 g fat, 28 g carbohydrates.
Source: Foodland Ontario.