Asparagus & Mushroom Quesadillas
I love quesadillas and all different types of quesadillas (chicken, vegetables or even just cheese).
Ingredients:
1. Preheat oven to 450 degrees. Lightly toast cumin seeds in a large skillet on medium heat about 3 minutes, shaking pan frequently. Remove seeds from skilled. Set aside.
2. Cook bacon in same skillet on medium-high heat until crisp. Drain on paper towels. Crumble when cool. Discard drippings.
3. Melt butter in same skillet on medium heat. Add asparagus; cook and stir 2 to 3 minutes. Add mushrooms and garlic salt; cook and stir 2 minutes or until asparagus is tender-crisp.
4. Place 3 tortillas on large baking sheet. Top with vegetable mixture. Sprinkle evenly with green onions, cheese, bacon and cumin. Top with the remaining 3 tortillas. Bake 10 minutes or until cheese is melted. Cut into wedges and serve immediately.
Ingredients:
- 1 teaspoon cumin seed
- 4 slices bacon
- 1 Tablespoon butter
- 1 bunch Asparagus, trimmed & Cut into 1 1/2 inch pieces
- 2 cups sliced mushrooms
- 3/4 teaspoons garlic salt
- 6 flour tortillas (6-inch)
- 2 green onions, thinly sliced
- 1 cup shredded Monterey Jack cheese
1. Preheat oven to 450 degrees. Lightly toast cumin seeds in a large skillet on medium heat about 3 minutes, shaking pan frequently. Remove seeds from skilled. Set aside.
2. Cook bacon in same skillet on medium-high heat until crisp. Drain on paper towels. Crumble when cool. Discard drippings.
3. Melt butter in same skillet on medium heat. Add asparagus; cook and stir 2 to 3 minutes. Add mushrooms and garlic salt; cook and stir 2 minutes or until asparagus is tender-crisp.
4. Place 3 tortillas on large baking sheet. Top with vegetable mixture. Sprinkle evenly with green onions, cheese, bacon and cumin. Top with the remaining 3 tortillas. Bake 10 minutes or until cheese is melted. Cut into wedges and serve immediately.
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