Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese

As is common these days, I found this recipe in one of the numerous food blogs I've subscribed myself to in Google Reader. Brit and I love asparagus, mushrooms, and goat cheese, so this dish was a no brainer.


Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
(Originally posted on the Closet Cooking food blog)

makes 4 quesadillas

1 tablespoon oil
1 onion, sliced
2 cloves garlic, chopped
1/2 tsp cumin
1 tsp chipotle chili powder
8 oz mushrooms, sliced
Salt and pepper to taste
1 handful cilantro, chopped
10 spears asparagus, trimmed
4 oz goat cheese chevre, diced
1 cup monterey jack cheese, grated
4 (6 inch) tortillas
Sour cream
Salsa

Preheat oven to 400 F.

Heat the oil in a pan over medium heat and saute the onions until they're soft. Add in the garlic, cumin, chipotle powder and saute another minute. Add in the mushrooms, season with salt and pepper, and cook until most of the liquid from the mushrooms has been released and evaporated. Remove from heat and mix in the cilantro.

Meanwhile, toss the asparagus with a little oil and lay out on a baking sheet. Bake 10-15 minutes until they are tender. Cut the asparagus into 1 inch pieces and add them into the mushroom mix.

In a clean pan, sprayed with cooking spray, gently heat up a tortilla. Add the mushroom and asparagus mixture, some goat cheese, and some monterey jack cheese. Place another tortilla on top and cook until the bottom is browned. Flip the quesadilla by placing an upside down plate on top of the pan. Quickly invert the two and then slide the flipped quesadilla back into the pan. Cook until the bottom is browned and the cheese is melty.

Serve with some sour cream, salsa, or any other condiment you desire.