Week 3: Roasted Asparagus and Red Onion Quesadillas

2 dinners 1 or 2 lunches

Ingredients  

1 bunch asparagus, trimmed  (that means you hold a piece of asparagus in break it at the bottom.  Throw away the bottom part

3 tablespoons olive oil

1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings

1 red pepper sliced thinly

12   6- to 7-inch flour tortillas

1 package pepper Jack cheese, coarsely shredded

1 bunch finely chopped cilantro

Cumin Lime Cream

3/4 cup sour cream or Greek yogurt

1 teaspoon ground cumin

1 teaspoon fresh lime juice

Preparation

For Quesadillas:
Preheat oven to 500°F.

In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion and red pepper with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.

Preheat broiler.

Grease a large baking sheet. On sheet, arrange 6 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 6 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 cumin lime cream while quesadillas broil.

For Cumin Lime Cream:
In a small bowl, whisk together well cream ingredients.