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    You are in: Home / Recipes / Poblano Asparagus Quesadillas Recipe
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    Poblano Asparagus Quesadillas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    TJW's Note:

    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


    1. 1
      Preheat oven to 325°F.
    2. 2
      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).
    3. 3
      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).
    4. 4
      Add the chicken broth, and cumin.
    5. 5
      Stir, reduce heat and simmer for 5 minutes, or until the asparagus is cooked through.
    6. 6
      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.
    7. 7
      Serve with pico de gallo, sour cream, and guacamole, with shredded iceberg salad.
    8. 8
      You can also do it in a pan, but for a family, I find the oven the fastest way to do it.

    Ratings & Reviews:


    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

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