Asparagus Bell Pepper And Mozzarella Quesadillas Recipes

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GRILLED ASPARAGUS AND BELL PEPPER



Grilled Asparagus and Bell Pepper image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

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



Grilled or Oven Roasted Bell Peppers and Asparagus image

Make and share this Grilled or Oven Roasted Bell Peppers and Asparagus recipe from Food.com.

Provided by ARathkamp

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 bunch fresh asparagus
1 yellow bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1/2 cup butter, melted (or can use olive oil)
1/2 teaspoon red pepper flakes (or to taste)
3 garlic cloves, minced
1 tablespoon instant minced onion
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper

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



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
½ bunch fresh asparagus, trimmed
1 red onion, sliced
1 red bell pepper, sliced
salt to taste
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts

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.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g

ASPARAGUS WITH RED PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     side dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

2 red bell peppers
1/2 cup olive oil
Balsamic vinegar to taste
Course salt and freshly ground pepper to taste
1 1/2 pounds asparagus
Fresh tarragon leaves to garnish

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



Gluten-Free Kale and Bell Pepper Quesadillas image

These delicious veggie-packed quesadillas make a great meatless lunch or dinner.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 4

Number Of Ingredients 11

1 teaspoon olive oil
1 cup sliced yellow onion
1 red bell pepper, cut into strips (2x1/4x1/4 inch)
1 bunch (8 oz) fresh kale, ribs removed, coarsely chopped (6 cups)
3 tablespoons water
1/2 teaspoon salt
8 soft corn tortillas (6 inch)
1 cup shredded pepper Jack cheese (4 oz)
Cooking spray
1/4 cup salsa
1/4 cup gluten-free reduced-fat sour cream, if desired

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.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 25 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Quesadilla, Sodium 640 mg, Sugar 5 g, TransFat 0 g

PEPPER STEAK QUESADILLAS



Pepper Steak Quesadillas image

"I came up with this savory snack when my family needed a quick lunch before running off in several directions," writes Barbara Moore from Farmington, New Mexico. "I threw together what I had in the fridge and it was a big hit!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound beef top sirloin steak
1/2 each medium green, sweet red and yellow pepper, julienned
1 tablespoon chopped red onion
1 garlic clove, minced
1 tablespoon minced fresh cilantro
1/4 teaspoon dried rosemary, crushed
4 flour tortillas (6 inches)
6 cherry tomatoes, halved
1/4 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 254 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 385mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PEPPER QUESADILLAS



Pepper Quesadillas image

Bell peppers add color and flavor to quesadillas stuffed with Monterey Jack and goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 5

6 ounces Monterey Jack cheese, grated (about 1 1/2 cups)
Four 6-inch flour tortillas
1 red or yellow bell pepper, seeds and stem removed, thinly sliced
1 medium jalapeno pepper, seeds and stem removed, thinly sliced
3 ounces soft goat cheese, crumbled

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



Pasta with Shrimp, Asparagus, and Bell Peppers image

Colorful shrimp with asparagus over pasta. Add a salad and garlic bread.

Provided by TerryMac

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package fettuccine noodles
2 tablespoons olive oil
1 cup diced multi-colored bell peppers
½ cup sliced green onions, mostly white and lighter green parts
6 cloves garlic, crushed, or to taste
1 cup diagonally cut asparagus spears (1-inch pieces)
1 tablespoon Italian seasoning
1 pound large shrimp, peeled and deveined
3 tablespoons diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) jar Alfredo sauce
2 tablespoons shredded Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 47.6 g, Cholesterol 110.1 mg, Fat 22.2 g, Fiber 3.2 g, Protein 20.9 g, SaturatedFat 7.5 g, Sodium 696.9 mg, Sugar 5 g

ASPARAGUS MOZZARELLA SALAD



Asparagus Mozzarella Salad image

This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. -Lisa Gibbs, Muskegon, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 15 servings (2/3 cup each).

Number Of Ingredients 13

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pound fresh mozzarella cheese, cubed
2 cups grape tomatoes
1 medium red onion, halved and sliced
1/4 cup minced fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 135 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

ASPARAGUS AND RED PEPPER PIZZA (WHITE OR RED)



Asparagus and Red Pepper Pizza (White or Red) image

See the accompanying menu for a pizza meal that celebrates spring.

Yield 3 to 4 servings

Number Of Ingredients 5

1 cup fresh asparagus, trimmed and cut into 1-inch lengths
1 medium red bell pepper, cut into short narrow strips
One 12- to 14-inch good-quality pizza crust
1 cup good-quality marinara or pizza sauce or part-skim ricotta cheese
1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese

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



Poblano Asparagus Quesadillas image

I put this together when we had excess asparagus, and my wife and I loved it, we are sure you will too! Anaheim chiles, onions, and white asparagus come together with chicken broth to make a tasty filling for quesadillas.

Provided by TJW2725

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

8 flour tortillas
1 lb asparagus, peeled, and chopped into 2 inch chunks
2 poblano chiles, charred, peeled, deseeded, and chopped (use Anaheims or hot wax peppers if you wish)
1 onion, thinly sliced
1 cup monterey jack cheese, shredded (or to taste)
1/2 cup chicken broth
1 teaspoon cumin
1/2 lime, juice of

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.

Nutrition Facts : Calories 346.1, Fat 13.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 647.7, Carbohydrate 41.3, Fiber 4.9, Sugar 5.3, Protein 16

ROASTED ASPARAGUS AND RED ONION QUESADILLAS



Roasted Asparagus and Red Onion Quesadillas image

Categories     Cheese     Onion     Appetizer     Bake     Broil     Super Bowl     Vegetarian     Asparagus     Poker/Game Night     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre

Number Of Ingredients 11

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander
Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

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.

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2022-05-23 Instructions. Preheat oven to 425 degrees F. Place the asparagus, zucchini, and shallots on a half sheet pan, toss with oil and a pinch of salt and pepper. Roast in the oven for 10-15 minutes until golden and the veggies are crisp-tender (cook them longer if you want the vegetables softer).
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ASPARAGUS SALAD WITH TOMATO AND MOZZARELLA | LIL' LUNA
2018-03-22 Cut off bottoms of asparagus spears. Cut into thirds and boil for 5-7 minutes. Drain asparagus and place in a bowl of ice water to keep asparagus from cooking more. Cut cherry tomatoes in half. Cut string cheese. In a large bowl, place cherry tomatoes, asparagus and string cheese pieces. Pour dressing over the top.
From lilluna.com


BREAKFAST QUESADILLAS - 3 EASY WAYS (VIDEO) - NATASHASKITCHEN.COM
2020-05-15 Beat with a fork. Add beaten eggs and swirl to spread evenly over the bottom of the pan. Cook over low heat until When eggs are nearly cooked through (if you tilt the pan they shouldn't run). Sprinkle the top with 2 Tbsp shredded cheese then cover with a tortilla. The cheese will make the tortilla stick to the egg.
From natashaskitchen.com


PASTA SALAD WITH ROASTED BELL PEPPER, MOZZARELLA, ARTICHOKE HEARTS ...
2012-05-15 Drain then rinse with cold water to cool the pasta. Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella. Drizzle the vinaigrette on top then gently toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.
From fortheloveofcooking.net


ASPARAGUS, BELL PEPPER AND MOZZARELLA QUESADILLAS – RECIPES …
2016-09-20 Brush asparagus with 1 tablespoon of the oil. Step 2. Heat a grill pan over medium heat. Grill the asparagus, flipping occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and then slice on the bias into 1-inch pieces. Sprinkle with salt and pepper. Step 3
From recipenet.org


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