Recipe - Roasted Asparagus And Red Onion Quesadillas

QUESADILLAS
1 pound Asparagus; trimmed
3 tablespoon Olive oil
1 lg Red onion; cut crosswise
into
; 1/4inchthick
; slices andseparated
; into rings
Eight; (6 to 7inch) flour
; tortillas
One half pound Pepper Jack cheese; coarsely
shredded
One fourth cup Finely chopped fresh
coriander

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

For Quesadillas:

Preheat oven to 500F.

In a large shallow baking pan, toss asparagus with 1 One half teaspoons oil and
salt and pepper to taste until coated well. In another large shallow baking
pan, toss onion with 1 One half teaspoons oil until coated well. Roast
vegetables in upper and lower thirds of oven, shaking pans occasionally and
switching position of pans in oven halfway through baking, until tender and
lightly browned, about 10 minutes. Cool vegetables and cut asparagus into
1/2inchthick slices.

Preheat broiler.

Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and
divide vegetables, pepper Jack, and coriander among them. Cover quesadillas
with remaining 4 tortillas.

Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas
about 3 inches from heat until golden brown, about 2 minutes. With a metal
spatula, turn quesadillas over and broil until golden brown, about 2
minutes.

Make cumin lime cream while quesadillas broil.

For Cumin Lime Cream:

In a small bowl, whisk together well cream ingredients.

Cut quesadillas into wedges and serve with cumin lime cream.

Serves 4 as a Luncheon or Supper Entree; 8 as an Hors d'oeuvre.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 729 Calories (kcal); 66g Total Fat; (77% calories from fat);
11g Protein; 31g Carbohydrate; 51mg Cholesterol; 74mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 One half Vegetable; 0 Fruit; 13 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.