Prep Time: 5 mins
Cook Time: 25 mins
Servings: 3
Mushroom and Asparagus Quesadillas
Rate this recipe for points
5
This cheesy mushroom and asparagus-filled quesadilla make for a great appetizer!
This cheesy mushroom and asparagus-filled quesadilla make for a great appetizer!
Ingredients
- 3 Dempster’s® Original Large Tortillas
- 2-3 tbsp (30-45 mL) Olive oil
- 1 lb (450 g) bunch of asparagus, cut into 1" (2.5 cm) pieces
- 2 Shallots, thinly sliced
- 1 (8 oz/277 g) package of cremini mushrooms, sliced
- Salt and pepper
- Pinch of nutmeg
- 1 1/2 cups (375 mL) Grated Gruyere cheese
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add asparagus and sauté 4-5 minutes.
- Add shallots and mushrooms and continue to cook for another 3-4 minutes or until the asparagus is fork tender and the mushrooms and shallots are nicely browned. Season with salt, pepper and nutmeg.
- Assemble the quesadillas by placing 1/4 cup (60 mL) of cheese on half of each tortilla, followed by 1/3 of the asparagus mixture and finally another 1/4 cup (60 mL) of cheese on top.
- Fold the tortillas in half, brush lightly with olive oil on both sides and place in a skillet over medium-high heat for 3-4 minutes per side or until golden brown and the cheese has melted.
