Many people love omelets because they’re quick, easy, and use up all sorts of leftovers. Unfortunately, eggs and I have a rocky relationship and the idea of having a plate of them, no matter how tempting the filling, is less than appealing. That’s sad for me and sad for my leftovers too.
HOWEVER! Quesadillas I can totally get behind.
Anyway, last night it was getting late and I hadn’t eaten dinner yet. We’re on the dredges of food before going grocery shopping this weekend so there wasn’t a whole lot left in the fridge, but I was able to pull these quesadillas together. They were kind of amazing. The trick to get the asparagus cooked through is to use small stalks and to chop it into very very small pieces. Then it’s done by the time the tortilla is crispy and the cheese is melted.
Here’s the deal:
2 flour quesadillas (3.19 for a bag of eight)
1/4 cup grated gouda cheese ($4.00 for a 1/2 lb block)
2-3 tablespoons caramelized onions ($2.00)
3 asparagus stalks, chopped ($5.99 a bunch)
2 teaspoons olive oil ($9.99 a bottle)
This one is super-super easy. Heat up a skillet big enough that the tortilla can lie flat at the bottom over medium heat. Add a bit of olive oil, just so stuff doesn’t stick to the pan.
Add the first tortilla. Smear some of your caramelized onions on it, and then sprinkle the asparagus over that. Cover it and let everything hang out for a few minutes until the tortilla is crispy and brown.
Sprinkle the cheese on top then cover with the other tortilla. Carefully flip the whole thing then cover again and let it cook until the bottom tortilla is crispy and the cheese is fully melted.