Last month we made a fantastic caramelized mushroom and asparagus quesadilla with goat cheese chevre. There are a lot of components to it, so it's not th easiest dish in the world, but it doesn't take all that long and the flavors are totally worth it. Sadly I do not have a picture, but I'm sure we'll make this one again in the near future.
I was a little zealous with the chipotle powder, which Brit's roommate Brooks definitely noticed (and appreciated!). Make sure the asparagus is really tender so you aren't biting into hard pieces in the asparagus. The best part of this dish is easily the goat cheese. I tried my best to cut the cheese into small pieces which were then randomly scattered around the quesadilla. The gooey, delicious surprise when one would bite into the goat cheese was the best part of this meal.
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