Asparagus & Mushroom Quesadillas with Goat Cheese
Inspired by a much more complicated recipe (Quesadilla with Morel Mushrooms, Asparagus, Goat Cheese & Poblano Cream) from Dona Tomas, these quesadillas were a wonderful change of pace and a super recipe for bountiful asparagus!
I sauteed a thinly sliced shallot in canola oil for 3 minutes, with about 1/4 tsp of finely chopped jalapeno.I added a knob of butter and 3 thinly sliced white mushrooms and cooked these for 3-4minutes. I then added 4 stalks of asparagus that had been sliced in half and then on the diagonal. I cooked the asparagus until just tender.
I then heated Food for Life's Sprouted Corn Tortillas (gluten-free!) and added the cooked asparagus mix and sprinkled with crumbled goat cheese.
These quesadillas were light, fresh, and mild; good with salsa or on their own. Variations that would work: add chopped cilantro, use cheddar or feta in place of the goat cheese for more wow, add beans for a protein-packed version. Enjoy!