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    You are in: Home / Recipes / Roasted Asparagus and Red Onion Quesadillas Recipe
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    Roasted Asparagus and Red Onion Quesadillas

    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    20 mins

    14 mins

    blucoat's Note:

    This delicious, vegetarian recipe is adapted from a recipe in "Gourmet Magazine" (April 1995). You can also add mushrooms and experiment with different cheeses. Serves 4 as a main dish; 8 as an appetizer. Garnish with lemon wedges and sprigs of cilantro or some Cumin-Lime Cream. (To prepare this, whisk together well 1/2 cup sour cream, 1 tsp ground cumin, and 1 tsp fresh lime juice.)

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    Units: US | Metric


    1. 1
      Preheat oven to 500°F In a large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast in oven, stirring about every 5 minutes. Using another large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. When onions have been roasting for about 25 minutes, add asparagus to oven and roast for additional 10 minutes, stirring halfway, until tender and lightly browned.
    2. 2
      Preheat broiler. Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, cheese, and coriander among them. Cover quesadillas with remaining 4 tortillas.
    3. 3
      Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes. Cut quesadillas into wedges and serve.

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    Nutritional Facts for Roasted Asparagus and Red Onion Quesadillas

    Serving Size: 1 (218 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.7
    Calories from Fat 248
    Total Fat 27.5 g
    Saturated Fat 12.3 g
    Cholesterol 50.4 mg
    Sodium 321.1 mg
    Total Carbohydrate 8.8 g
    Dietary Fiber 2.8 g
    Sugars 3.3 g
    Protein 16.9 g

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