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Asparagus and Goat Cheese Quesadillas

Asparagus and Goat Cheese Quesadillas

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PainterCook

Easy and elegant quesadillas made with fresh asparagus and soft goat cheese. A royal combination of flavors for that Southwestern fix. Perfect for family meals and fancy enough for guests. Delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
  2. Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
  3. Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.
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Reviews

STEPSWA
33
11/18/2004

These were great! I actually used some flour and some whole wheat tortillas and served them as an appetizer at a party. I also made the Zesty Black Bean Quesadillas With Cilantro Sour Cream from this site and the Colantro Sour Cream tasted really good with these quesadilla as well. Very easy to make.

Lena
32
12/30/2007

These were delicious - but I made a couple of changes. I used crumbled garlic & herb feta instead of goat cheese and I also added some shredded Italian-blend cheese. Additionally, I sauteed 2 cloves of chopped garlic with the asparagus. I substituted green onions for the cilantro as well. Will definitely make again!

PainterCook
18
6/14/2004

Really easy and delicious. I served this as a main course. The best quesadillas I've ever made! I'll be making these again and again for sure. Thanks so much, Jane!