• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese

[heart_this] · Jul 24, 2011 · 16 Comments

Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese

Roasted asparagus and caramelized mushrooms and onions covered in melted goat cheese all wrapped up in crispy, golden brown tortillas served with salsa and sour cream.

When asparagus season started one of the ideas that I came up with to try was asparagus quesadillas. I figured that you could not go wrong stuffing asparagus in between two toasted tortillas along with a bunch of ooey gooey melted cheese! Unfortunately that is about as far as I made it with the recipe; asparagus, cheese and tortillas, and that just did not satisfy me. I wanted something more but for the longest time I was having recipe block.

Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
That all came to an end recently when inspiration struck and all of the pieces came together. The basic idea was to once again combine two of my favourite foods, asparagus and mushrooms, this time in a quesadilla. I had known from the beginning that the asparagus was going to be roasted to bring out its full flavour and the mushrooms just had to be caramelized and since I was already at it some caramelized onions came along for the ride. I seasoned the caramelized onions and mushrooms with some flavours that remind me of Mexican cuisine including cumin, smokey chipotle chili powder and a hit of fresh cilantro to round things off. Next up was the cheese and I wanted a nice melted creamy goat cheese but since melted goat cheese does not do all that great at holding things together I also added some jack to get the job done.

Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
The asparagus and mushroom quesadilla recipe was all set to go but there was still the question of what to serve with them. Quesadillas are often served with salsas, sour creams, guacamoles, etc. for dipping. I had purposefully designed the recipe for these quesadillas so that they would be tasty enough to go it on their own but I figured there was no harm in throwing even more flavour into the mix. I decided to serve the asparagus and mushroom quesadillas with mildly spicy salsa verde and some cool and creamy sour cream. There is really two ways that you can go with your dips, you can serve them as dips or you can just pour them over the quesadillas. Although option number two is a bit messier, it is definitely the best way to ensure that every bite of your quesadillas has some dip.

Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Luckily I was still able to get some of the local asparagus at the farmers market and I was able set about making the asparagus and mushroom quesadillas right away. One of the things that I like about quesadillas is that they are so easy to make. These quesadillas take a little more time to make with all of the caramelizing and the roasting but they are pretty straight forward just the same.

Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese

Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 2

Roasted asparagus and caramelized mushrooms and onions covered in melted goat cheese all wrapped up in crispy, golden brown tortillas served with salsa and sour cream.

ingredients
  • 1 tablespoon oil
  • 1/2 cup onion, sliced
  • 1 clove garlic
  • 1/2 teaspoon cumin, toasted and ground
  • 1 teaspoon chipotle chili powder
  • 8 ounces mushrooms, sliced
  • salt and pepper to taste
  • 1 handful cilantro, chopped
  • 10 spears asparagus, trimmed
  • 2 ounces goat cheese, room temperature, crumbled
  • 1 cup monterey jack cheese, room temperature, grated
  • 4 (6 inch) tortillas
  • salsa verde
  • sour cream
  • cilantro
directions
  1. Heat the oil in a pan over medium heat.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic, cumin and chipotle chili powder and saute until fragrant, about a minute.
  4. Add the mushrooms, season with salt and pepper and cook until they release their water, the liquid evaporates and the mushrooms start to caramelize, about 15-20 minutes.
  5. Meanwhile, toss the asparagus spears in the oil, place them in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
  6. Remove the mushrooms from the heat and mix in the cilantro.
  7. Cut the asparagus into 1 inch pieces and mix them into the mushrooms.
  8. Heat a touch of oil in a clean pan over medium heat.
  9. Place a tortilla into the pan, swirl it around in the oil, top it with some of the mushroom and asparagus mixture, some of the cheeses and another tortilla and cook until the cheese has melted and the tortillas are golden brown, about 2-4 minutes per side. (Tip: To easily flip a quesadilla, place a plate over it in the pan, flip the pan, lower the plate and slide the quesadilla back into the pan.)
  10. Cut the quesadilla into 6 pieces and serve with salsa, sour cream and a garnish of cilantro.
Similar Recipes:
Asparagus Huevos Rancheros
Mushroom Quesadillas
Spinach and Feta Quesadillas
Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta
Duck Quesadillas with Chipotle Cherry Salsa and Goat Cheese
Salmon Bulgogi Quesadillas with Blueberry Salsa
Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto
Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce
Corn and Black Bean Quesadillas with Roast Zucchini Salsa
Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction
Roast Asparagus and Mushroom Chicken Spinach Salad with Bacon, Avocado and Goat Cheese

Appetizer, Food, Low-carb, Main Course, Mexican, Mushroom, Quesadilla, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Velva says

    July 24, 2011 at 1:08 am

    I just need a cool glass of wine and a portion of your quesadilla. Awesome.

    Velva

    Reply
  2. Rachael says

    July 24, 2011 at 1:23 am

    I'd never liked mushrooms until just recently, and one of the first things I discovered after my taste buds suddenly changing their minds was that they're amazing with asparagus. These look like the perfect way to pair them! Thank you.

    I feel I should let you know that while I almost never comment here, your recipes are sort of taking over my "recipes" board on Pinterest. They all look so fantastic.

    Reply
  3. Anonymous says

    July 24, 2011 at 6:00 am

    This sounds perfect! Awesome recipe 🙂

    Reply
  4. peachkins says

    July 24, 2011 at 6:25 am

    I can already imagine the flavor!

    Reply
  5. Rosa's Yummy Yums says

    July 24, 2011 at 9:24 am

    Those quesadillas look fantastic! What a great combination. So unusual.

    Cheers,

    Rosa

    Reply
  6. Pam says

    July 24, 2011 at 11:55 am

    Everything is better with goat cheese 🙂

    Reply
  7. Grace @FoodFitnessFreshAir says

    July 24, 2011 at 12:51 pm

    These sound delicious. Quesadillas of any kind are usually a good bet, especially when goat cheese is involved!

    Reply
  8. Pam says

    July 24, 2011 at 3:01 pm

    I cannot believe how delicious this sounds and looks in your gorgeous photos. What a fabulous combination of ingredients, and what a great way to change up the standard quesadilla. Thanks.

    Reply
  9. miri leigh says

    July 24, 2011 at 4:40 pm

    Wonderful idea for a weekend lunch!

    Reply
  10. amanda says

    July 25, 2011 at 3:20 pm

    I love this combination of flavors! What a great twist on typical quesadilla fillings. Wonderful!

    Reply
  11. retriever says

    July 25, 2011 at 6:26 pm

    Wonderfull idea, greeting from Belgium

    Reply
  12. Mushrooms Canada says

    July 25, 2011 at 8:46 pm

    This looks delicious! I love any type of quesadilla… especially ones with mushrooms in them 😉
    – Brittany

    Reply
  13. Jamie says

    July 27, 2011 at 12:18 pm

    I think goat cheese is perfect with asparagus and makes for a much tastier and more elegant dish. Add to that caramelized onions and cilantro – and love the chipotle chilli pepper – and it must taste fantastic. And it looks adorable with the asparagus sticking out.

    Reply
  14. Maria says

    July 28, 2011 at 8:40 pm

    Your blog is lovely!

    Reply
  15. Nupur Mehra says

    August 4, 2011 at 10:19 am

    This is tempting .. Amazing pics ..

    Am following u now 🙂

    Nupur
    http://uk-rasoi.blogspot.com

    Reply

Trackbacks

  1. CSA Week 1: What’s in the box? | Snead's Farm says:
    May 5, 2019 at 5:28 pm

    […] Roasted asparagus and caramelized mushroom quesadillas with goat cheese […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.