Recently I made a batch of tasty asparagus enchiladas. It’s been so hot lately that I don’t have the heart to post the recipe, however! Presumably we’ll have a cooler spell before summer sets in permanently.In the meantime, here’s a recipe that doesn’t involve turning on the oven. It’s easy to boot. And it’s extremely toothsome.
I recommend it with all the options, but one of my tasters felt the Prosciutto was out of place (too Italian for a southwestern sandwich) so I am exercising caution in my recipe writing.
Asparadillas
Ingredients:
canola or peanut oil as needed for light frying
1/4 red onion, thinly sliced
1/2 pound asparagus, cut into 1-inch pieces and blanched for 1 minute
lots of freshly ground pepper
4 small flour tortillas
1/2 to 1-1/2 cups grated cheese (cheddar, Monterey Jack, or a blend)
4 slices Prosciutto (optional but good)
chopped cilantro to taste (ditto)
Instructions:
In a small saucepan heat a small amount of oil and sauté the slices of onion until they brown around the edges—about 10 minutes over low to medium heat. Stir in the asparagus, and toss for a minute or two. Grind pepper over the combination and toss again. Remove from heat.
In a larger pan or griddle place a small amount of additional oil and let it heat up. Place the first tortilla in the oil, let it heat for just a moment, and then flip it over. Toss on cheese to taste plus a quarter of the asparagus mixture.
At this point you may add a slice of Prosciutto (for a sort of Italian-American quesadilla) or a little cilantro (for a more Mexican-American quesadilla). Or you may leave well enough alone.
Fold the tortilla in half to seal the quesadilla, and make sure it is brown on both sides.
Remove it from heat and keep it warm while you repeat the process with the remaining tortillas.
Serves 4.
Ingredients:
canola or peanut oil as needed for light frying
1/4 red onion, thinly sliced
1/2 pound asparagus, cut into 1-inch pieces and blanched for 1 minute
lots of freshly ground pepper
4 small flour tortillas
1/2 to 1-1/2 cups grated cheese (cheddar, Monterey Jack, or a blend)
4 slices Prosciutto (optional but good)
chopped cilantro to taste (ditto)
Instructions:
In a small saucepan heat a small amount of oil and sauté the slices of onion until they brown around the edges—about 10 minutes over low to medium heat. Stir in the asparagus, and toss for a minute or two. Grind pepper over the combination and toss again. Remove from heat.
In a larger pan or griddle place a small amount of additional oil and let it heat up. Place the first tortilla in the oil, let it heat for just a moment, and then flip it over. Toss on cheese to taste plus a quarter of the asparagus mixture.
At this point you may add a slice of Prosciutto (for a sort of Italian-American quesadilla) or a little cilantro (for a more Mexican-American quesadilla). Or you may leave well enough alone.
Fold the tortilla in half to seal the quesadilla, and make sure it is brown on both sides.
Remove it from heat and keep it warm while you repeat the process with the remaining tortillas.
Serves 4.
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You've saved the day (or dinner). This is a brilliant idea and recipe, and looks far more like the crepe one might be served in France as a light lunch or supper. It is one of those recipes to have up one's sleeve, as you've pointed out, for emergencies such as summer heat, cook's fatigue or, in my case, culinary inertia and sloth. And the name is inspired - rather like a hybrid animal in a children's story. Can a Belgian Endivachilada conquer the mighty Asparadilla? I'll even look forward to the appearance of the once-feared Rhubardilla (with optional marshmallow). A fine posting!
ReplyDeleteTinky- wow, this sounds good and so easy! Nice to take advantage of this fresh asparagus, too, so delicious right now!
ReplyDeleteI am so far beind in my blog reading. Work has been monstrous! I flipped back a few days and found your post on Margaret Sullavan. I have Haywire and a video of The Shop Around The Corner - loved them both. Sullavan was fascinating. Thanks for the asparagus recipes - my favorite veg! And the price is right at the moment - at least in my market. During the season I've been known to gorge on them and often all I need for lunch is asparagus (I'll eat the entire pound if no one stops me).
ReplyDeleteTinky--The "Asparadillas" look très délicieux, or, I should say muy bueno! I could send you the recipe I created when I lived in LA years ago. It's called "Enchilagna." (No marshmallows in that one...)
ReplyDeleteThese sound delicious!! One of our favourite quesidillas is pastrami and cheese - served with some coleslaw on the side.
ReplyDeleteI can't believe how good they look (or is it based on how hungry I am?) Meanwhile, can you please give me permission (is this like a church request) to "dilla" most everything this summer... cheesey eggs, shredded leftover chicken thighs (or chicken anything), and... what else?
ReplyDeleteJill--Absolutely! They'll be messy but lovely with tomatoes and corn when those come into season. Really it's a pretty easy way to eat. Frayed, I never thought of pastrami. Sue, I would LOVE the Enchilagna. Grad, you're a woman after my own heart. And Flaneur--well, you try the rhubarb version and get back to me.
ReplyDeleteYou've blown my mind. I have never thought about making asparagus quesadillas!! Thanks for the idea!!
ReplyDeleteThanks, EveryDay. Sometimes being lazy is a plus.....
ReplyDelete