Sautéed asparagus and peppers combine with melted Gouda cheese in a crisp oven baked pita quesadilla.
|2 tbsp||(30 mL) Olive oil, divided|
|1||Green pepper, sliced|
|.5||Yellow pepper, sliced|
|.5||Red pepper, sliced|
|Salt and pepper|
|1 tbsp||(15 mL) Lemon juice|
|1||(360 g) Package Dempster’s® Pita Pockets|
|2 cups||(500 mL) Grated Gouda cheese, divided|
PREHEAT oven to 425°F (220°C). Line two baking sheets with parchment paper.
REMOVE tough ends from asparagus. Heat 1 tbsp (15 mL) olive oil in a skillet over medium-high. Add asparagus and sauté for 3-4 minutes. Add peppers and sauté an additional 2-3 minutes. Season with salt and pepper and drizzle with lemon juice.
CUT the pita bread in half so that you have eight rounds. Place four pita rounds on prepared baking sheets. Top with half the gouda. Arrange asparagus and peppers over the cheese and cover with remaining rounds. Drizzle or brush with olive oil and top with remaining grated cheese.
BAKE in preheated oven for 5 minutes or until the cheese is melted and pita is golden brown. Cut in half with a sharp knife and serve.
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