This cheesy mushroom and asparagus filled quesadilla makes for a great appetizer!
|2 tbsp||or 3, (30 45 mL) Olive oil|
|1 lb||(450 g) Bunch asparagus, cut into 1” (2.5 cm) pieces|
|2||Shallots, thinly sliced|
|1||(8 oz/277 g) Package cremini mushrooms, sliced Salt and pepper|
|Pinch of nutmeg|
|1.5 cups||(375 mL) Grated Gruyere cheese|
|3||Large Dempster’s® Original Tortillas|
HEAT 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 mushrooms and shallots are nicely browned. Season with salt, pepper and nutmeg.
ASSEMBLE quesadillas by placing ¼ cup (60 mL) cheese on half of each tortilla, followed by 1/3 of the asparagus mixture and finally another ¼ 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.
Show More Comments
No Comments yet