Roasted Asparagus And Red Onion Quesadillas

Recipe Ingredients

		For The Quesadillas
1 lb	454g / 16oz	Medium asparagus - trimmed, and
		Cut into 1/2" thick slices
3 tablespoons	45ml	Olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Red onion - cut crosswise (large)
		Into 1/4"-thk slices, separated into rings
8		Flour tortillas - (6" to 7" dia)
1/2 lb	227g / 8oz	Pepper Jack - coarsely shredded
1/4 cup	4g / 0.1oz	Finely-chopped fresh cilantro
		Chipotle Lime Sour Cream Dip
1		Canned chipotle chile in adobo - minced
2 teaspoons	10ml	Fresh lime juice
1 cup	237ml	Sour cream

Recipe Instructions

To make quesadillas: Preheat oven to 500 degrees.

In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons of the oil and salt and pepper, to taste, until coated well.

In a large bowl toss onion with remaining 1 1/2 teaspoons oil until coated well and arrange them around asparagus. Roast vegetables in lower third of oven, shaking pan occasionally until tender and lightly browned, about 10 minutes.

Preheat broiler.

Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, Pepper Jack, and cilantro among them. Cover quesadillas with remaining 4 tortillas. 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.

Make chipotle lime sour cream dip while quesadillas broil.

In a small bowl, stir chile and lime juice into sour cream until combined well. Dip may be made 2 days ahead and chilled covered. (Makes about 1 cup)

Cut quesadillas into wedges and serve with dip.

This recipe yields 8 appetizer servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B48) - from the TV FOOD NETWORK

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