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Prep 10 mins
Cook 25 mins
I put this together when we had excess asparagus, and my wife and I loved it, we are sure you will too! Anaheim chiles, onions, and white asparagus come together with chicken broth to make a tasty filling for quesadillas.
- 8 flour tortillas
- 1 lb asparagus, peeled, and chopped into 2 inch chunks
- 2 poblano chiles, charred, peeled, deseeded, and chopped (use Anaheims or hot wax peppers if you wish)
- 1 onion, thinly sliced
- 1 cup monterey jack cheese, shredded (or to taste)
- 1⁄2 cup chicken broth
- 1 teaspoon cumin
- 1⁄2 lime, juice of
- Preheat oven to 325°F.
- Add the onions into a skillet over medium high heat with a bit of oil for two minutes, then add the white asparagus(I haven't tried green).
- Cook for five more minutes, stirring often, and then add the chiles, cook for 3 minutes or until the chiles are just soft and giving off their aroma. Squeeze the lime juice over the pan and scrape the bottom of the skillet, to get all the brown bits up(if any).
- Add the chicken broth, and cumin.
- Stir, reduce heat and simmer for 5 minutes, or until the asparagus is cooked through.
- Fill the tortillas with equal parts filling, and cheese, and bake in the oven, flipping once, until browned on both sides, about 5 minutes per side.
- Serve with pico de gallo, sour cream, and guacamole, with shredded iceberg salad.
- You can also do it in a pan, but for a family, I find the oven the fastest way to do it.