Asparagus Bell Pepper And Mozzarella Quesadillas Recipes

GRILLED ASPARAGUS AND BELL PEPPER

Steps:

• Toss 2 bunches asparagus and 1 quartered red bell pepper with olive oil, salt and pepper. Grill over medium-high heat, turning, until tender and charred, 3 minutes for the asparagus and 6 minutes for the pepper. Thinly slice the pepper and toss with 2 tablespoons olive oil and 1 teaspoon red wine vinegar; spoon over the asparagus. Top with chopped chives.

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS

Steps:

• Fire up the grill or preheat oven to 400 degrees.
• Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
• Line a cookie sheet with foil.
• Trim asparagus and cut off hard ends.
• Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
• Coat vegetables with salt and fresh ground black pepper.
• Dirzzle butter sauce over vegetables. Toss to coat evenly.
• Bake for 20 minutes or until asparagus is just tender, but still crisp.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Preheat broiler.
• Cut the peppers into quarters and remove the stems and seeds. Place the quarters skin side up on foil placed on a broiling rack. Broil until the skins are charred. Place the pepper strips in a sealed paper or plastic bag for a few minutes, then slip off the skins.
• Combine the pepper strips in a blender or food processor with the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside.
• Cut the tough stems from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Rinse the asparagus in cold water.
• Either cook the asparagus in a steamer or tie in bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
• Pour a pool of sauce on each plate and garnish with tarragon leaves.

GLUTEN-FREE KALE AND BELL PEPPER QUESADILLAS

Steps:

• Place cookie sheet in oven. Heat oven to 200°F. In 12-inch nonstick skillet, heat oil over medium heat until hot. Cook onion in oil about 5 minutes or until translucent. Add bell pepper; cook about 5 minutes or until softened. Add kale; cook about 5 minutes or until wilted. Add water and salt; cook 5 minutes, stirring frequently. Set aside.
• Arrange 4 tortillas on work surface. Sprinkle 2 tablespoons cheese evenly over each tortilla. Divide kale mixture among tortillas (about 1/2 cup each), spreading to within 1/2 inch of edge. Sprinkle another 2 tablespoons cheese over kale on each tortilla. Top each with another tortilla.
• Wipe out skillet with damp paper towel. Heat over medium heat. Spray both sides of quesadillas with cooking spray. Cook quesadillas 3 to 5 minutes on each side until golden brown. Transfer to oven to keep warm while cooking remaining quesadillas. Cut into wedges; serve with salsa and sour cream.

PEPPER STEAK QUESADILLAS

Steps:

• Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion for 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Sprinkle with cilantro and rosemary. , Place two tortillas on a baking sheet coated with cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, mushrooms, cheese and remaining tortillas; lightly spray top of tortillas with cooking spray. , Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into 4 wedges.

PEPPER QUESADILLAS

Steps:

• Place a quarter of the Monterey Jack cheese on half of a flour tortilla. Top with 5 to 6 strips of red and jalapeno peppers. Place a quarter of the crumbled goat cheese on top of peppers, and fold tortilla in half. Press lightly to seal tortilla closed. Repeat process with remaining 3 tortillas, and set aside.
• Place a folded tortilla in a medium saute pan over medium heat, or on a grill over indirect heat, and cook 1 to 2 minutes on each side, until cheese is melted. Repeat with remaining tortillas.

PASTA WITH SHRIMP, ASPARAGUS, AND BELL PEPPERS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.
• Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Serve sauce over fettuccine and garnish with Parmesan cheese.

ASPARAGUS MOZZARELLA SALAD

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil., In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.

ASPARAGUS AND RED PEPPER PIZZA (WHITE OR RED)

Steps:

• Preheat the oven to 425°F.
• Steam the asparagus and bell pepper with a small amount of water in a covered saucepan, until tender crisp, and drain.
• Place the crust on a pan, spread the sauce or ricotta cheese evenly over it. Sprinkle with the cheese, followed by the asparagus-bell pepper mixture.
• Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
• Asparagus and Red Pepper Pizza (this page)
• Dilled Barley and Green Bean Salad (page 47)
• (with marinara)
• Calories: 250
• Total Fat: 6g
• Protein: 15g
• Carbohydrate: 32g
• Cholesterol: 19mg
• Sodium: 553mg
• (with ricotta)
• Calories: 320
• Total Fat: 10g
• Protein: 22g
• Carbohydrate: 32g
• Cholesterol: 40mg
• Sodium: 441mg

POBLANO ASPARAGUS QUESADILLAS

Steps:

• Preheat oven to 325°F.
• Add the onions into a skillet over medium high heat with a bit of oil for two minutes, then add the white asparagus(I haven't tried green).
• Cook for five more minutes, stirring often, and then add the chiles, cook for 3 minutes or until the chiles are just soft and giving off their aroma. Squeeze the lime juice over the pan and scrape the bottom of the skillet, to get all the brown bits up(if any).
• Add the chicken broth, and cumin.
• Stir, reduce heat and simmer for 5 minutes, or until the asparagus is cooked through.
• Fill the tortillas with equal parts filling, and cheese, and bake in the oven, flipping once, until browned on both sides, about 5 minutes per side.
• Serve with pico de gallo, sour cream, and guacamole, with shredded iceberg salad.
• You can also do it in a pan, but for a family, I find the oven the fastest way to do it.

ROASTED ASPARAGUS AND RED ONION QUESADILLAS

Steps:

• 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 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 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 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.
• Cut quesadillas into wedges and serve with cumin lime cream.