Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.
- Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.
- Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
- Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
- Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.
- Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.
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Laila Hossain
[email protected]This quesadilla was a bit bland for my taste. I think it could have used more seasoning.
Dorian Fullenwinder
[email protected]I've tried this quesadilla a few times now and it's always a winner. The roasted tomatillo salsa is the perfect addition. I like to add a bit of avocado to mine for extra creaminess.
Candice Geduld
[email protected]This quesadilla was delicious! The goat cheese and asparagus were a perfect match, and the roasted tomatillo salsa added a nice tang. I would definitely recommend this recipe.
Christian Norman
[email protected]I made this quesadilla for a party and it was a hit! Everyone loved the unique flavor combination. I will definitely be making this again.
Kisshal Mark
[email protected]The quesadilla was good, but I wasn't a huge fan of the roasted tomatillo salsa. I think it would be better with a different salsa.
Zainab Fayaz
[email protected]This quesadilla was easy to make and turned out great! The roasted tomatillo salsa was a bit spicy for my taste, but I still enjoyed it.
Amber Elaine
[email protected]I've made this quesadilla several times now and it's always a crowd-pleaser. The roasted tomatillo salsa is especially delicious. I like to serve it with a dollop of sour cream and some fresh cilantro.
Najeebullah Awan
[email protected]Yum! This quesadilla was so good. The goat cheese and asparagus paired really well together, and the roasted tomatillo salsa added a nice kick. I would definitely recommend this recipe.
Resego Modisenyane
[email protected]I made this quesadilla for dinner last night and it was a hit! The roasted tomatillo salsa was the perfect complement to the goat cheese and asparagus. I will definitely be making this again.
Daniel Pinto
[email protected]This quesadilla was a delightful blend of flavors and textures. The goat cheese added a creamy richness, the asparagus and mushrooms brought a savory earthiness, and the roasted tomatillo salsa added a tangy brightness. The tortillas were crispy and