Earthy in a delicious way, these quesadillas are sure to breathe new life into a stale dinner routine. You can also add sliced kalamata olives to the asparagus mixture for an umami boost.
2 tsp (10 mL) grapeseed, camelina, or extra-virgin olive oil
1 leek, thinly sliced
1 bunch asparagus
8 oz (225 g) cremini mushrooms, sliced
2 garlic cloves, minced
1/4 tsp (1 mL) black pepper
2 tsp (10 mL) fresh thyme
2 tsp (10 mL) lemon zest
2 cups (about 6 oz/170 g) grated Gruyére cheese
8 – 7 to 8 in (18 to 20 cm) organic whole grain or gluten-free tortillas
In large skillet, heat oil over medium heat. Add leek and cook until softened. Trim woody ends from asparagus and slice into half-pieces. Slice any thick pieces in half lengthwise. Add asparagus, mushrooms, garlic, and pepper to pan; heat until vegetables are tender. Stir in thyme and lemon zest; heat 30 seconds. Remove from heat and cover to keep warm.
Clean out skillet and return to heat. Place 1 tortilla in skillet and cook until crispy and dark spots appear on bottom, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side.
Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and cover with one-quarter of grated cheese and asparagus mixture, leaving 1 in (2.5 cm) border.
Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted. Remove quesadilla from skillet and repeat steps with remaining tortillas.
Slice each quesadilla into halves or quarters to serve.
Each serving contains: 447 calories; 23 g protein; 21 g total fat (9 g sat. fat, 0 g trans fat); 43 g total carbohydrates (4 g sugars, 7 g fibre); 513 mg sodium
source: “Dinner Worthy Quesadillas“, alive #391, May 2015