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.
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Units: US | Metric
- 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
- 1Preheat oven to 325°F.
- 2Add 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).
- 3Cook 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).
- 4Add the chicken broth, and cumin.
- 5Stir, reduce heat and simmer for 5 minutes, or until the asparagus is cooked through.
- 6Fill 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.
- 7Serve with pico de gallo, sour cream, and guacamole, with shredded iceberg salad.
- 8You can also do it in a pan, but for a family, I find the oven the fastest way to do it.
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Nutritional Facts for Poblano Asparagus Quesadillas
Serving Size: 1 (288 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 346.0
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 6.6 g
- Cholesterol 25.1 mg
- Sodium 647.6 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 4.9 g
- Sugars 5.2 g
- Protein 16.0 g