Monday, January 12, 2009

Roasted Red Pepper, Asaparagus & Brie Quesadillas

This recipe is my own, but it is featured in Growing Healthy Families.

This makes 5 quesadillas.

Roasted Red Pepper, Asparagus & Brie Quesadillas
1 bunch asparagus, trimmed of woody ends
1 pkg. whole-wheat tortillas (burrito size)
1 jar roasted red peppers (in water)
1 wedge brie cheese (don't waste the fancy stuff on this)
Salt and pepper, to taste
1 bunch cilantro or other herb, torn
1 T. oil

Bring water to a boil in a medium saucepan large enough to fit asparagus spears. Blanch the asparagus (leaving it in the boiling water for no more than 1 minute), and then remove it to cool (you can "shock" it in a bowl of ice water to stop the cooking process).

Lay out one tortilla and place slices of the roasted peppers in a circular fashion around the tortilla, leaving enough room for other ingredients. Between slices of peppers, lay asparagus spears. In several places around the tortilla, dot chunks of brie and add torn pieces of cilantro. Sprinkle salt and pepper, to taste. Cover with a second tortilla. Repeat this process with remaining ingredients.

Brush or spray a thin layer of oil on the bottom of a cast iron skillet or griddle, and pre-heat. Be careful not to allow the oil to get so hot that it smokes. Grill the quesadillas one at a time (or two if you have a two-burner griddle), brushing with additional oil in between. Each side will only need 1-2 minutes in the pan. Once done, slice quesadillas into 6-8 wedges and serve immediately.

Note: This is a great for parties as an hors d'oeuvre, but it must be cooked immediately before serving. Re-heating does not work well with this. For a spicy version, add rings of jalapenos inside the tortillas.

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