Recipe - Roast Aubergine And Vegetable Pate

1 pound Asparagus; trimmed
3 tablespoon Olive oil
1 lg Red onion; cut in 1/4"
slices
8 Flour tortillas
One half pound Pepper jack cheese; coarsely
shredded
One fourth cup Fresh cilantro (OPT); minced

LIME CREAM
One half cup Sour cream
1 teaspoon Ground cumin
1 teaspoon Fresh lime juice

Preheat oven to 500.

Im a large shallow baking pan, toss asparagus with 1 One half t oil and salt and
pepper to taste until coated well. In another shallow pan, toss onion in
similar manner. Roast vegetables in upper and lower thirds of oven, shaking
pans ocassionally and switching position of pans in oven halfway through
baking, until tender and lightly browned, about 10 minutes. Remove from
heat.

Adjust oven to Broil. On a large baking sheet. arrange 4 tortillas in one
layer and divide vegetables, cheese and cilantro among them. Cover with
remaining 4 tortillas.

Brush top of tortillas with remaining 2T oil and broil quesadillas about 3
inches from heat until golden, about 2 minutes. Turn quesadillas with a
spatula and broil other side til golden brown.

Mix lime cream ingredients while quesadillas broil. Serve with quesadillas

Recipe by: Gourmet April 1995

Posted to MCRecipe Digest by "Montiel Arredondo" apocrypha7@hotmail.com
on Apr 20, 1998