Go Back

Asparagus Quesadilla

A quick and easy quesadilla packed with grilled asparagus, creamy ricotta, and gooey Gouda, resembling a lasagna in a tortilla.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces whole wheat tortilla Can substitute with any large flour tortilla
  • 5-6 stalks asparagus Choose medium-thick stalks for best results
  • 1/2 cup frozen peas Warm until just tender
  • 1/2 cup ricotta cheese Mixed with garlic
  • 1 tsp minced garlic
  • 2 slices Gouda cheese Can substitute with mozzarella or cheddar
  • to taste green onions Chopped, for garnish
  • to taste gorgonzola cheese Crumbled, for garnish
  • to taste parsley Chopped, reserve some for garnish

Method
 

Preparation
  1. Grill the asparagus until tender and slightly charred.
  2. Cook the peas until warm.
  3. Mix the minced garlic with ricotta cheese, and season with salt and pepper.
  4. Spread the ricotta mixture on half of the tortilla.
Assembly
  1. Layer the grilled asparagus and warm peas on top of the ricotta.
  2. Top with Gouda cheese slices.
  3. Fold the other half of the tortilla over the fillings.
Cooking
  1. Grill the quesadilla until golden on both sides.
  2. Cut into wedges and garnish with green onions, gorgonzola cheese, and parsley before serving.

Notes

Serve with a crisp green salad or a simple tomato salsa. For storage, refrigerate up to 3 days or freeze for up to 1 month. Reheat gently to preserve crispness.