Asparagus and Red Onion Quesadillas

Its Cinco de Mayo AND a gorgeous spring day so I’m posting a recipe that celebrates both. The
ingredients in this delicious quesadilla aren’t traditionally Mexican but are tasty together and take
advantage of local asparagus, which is so perfectly in season now. I make a simple pesto to drizzle inside the tortilla before grilling but you could just substitute cilantro leaves instead if you are short
on time. Quesadillas are generally made with flour tortillas but you could use corn instead to make this a gluten-free snack.

Asparagus and Red Onion Quesadillas with Lime Crema and Cilantro Pesto
1 lb asparagus, trimmed and cut into 3 inch pieces
1 small red onion, sliced thin
8 ounces pepper jack, shredded
6 eight inch flour tortillas
Lime Crema
1/2 cup greek yogurt
1 teaspoon cumin
1 teaspoon lime juice
Cilantro Pesto
1 bunch of cilantro
1 garlic clove
1/2 cup olive oil
1/2 teaspoon salt

1. Roast the asparagus and red onion on a baking sheet for 15 minutes in a 400 degree oven. Set aside.
2. Puree cilantro and garlic with olive oil and add salt to taste.
3. Place 6 tortillas on baking sheets and sprinkle half of the tortilla with a thin layer of cheese. Evenly divide the asparagus and onion on top of the tortilla and top with another thin layer of cheese. Drizzle the top with the cilantro pesto and fold the tortilla over to cover the filling.
4. Toast in the oven until the cheese melts and the tortilla slightly browned, about 15 minutes. Serve with the lime crema and the cilantro pesto as garnish.