by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand1/2 onion-sliced Ask a question about this ingredient
1 large zucchini, thinly sliced Ask a question about this ingredient
6-8 asparagus stalks- halved and then sliced lengthwise Ask a question about this ingredient
2-3 garlic cloves- diced Ask a question about this ingredient
.5 teaspoons cumin seeds Ask a question about this ingredient
.5 teaspoons ground cumin Ask a question about this ingredient
generous salt and pepper Ask a question about this ingredient
1-2 cup shredded cheese (a mix of jack and something smoked-gouda or smoked cheddar) Ask a question about this ingredient
4 flour tortillas (8 inch for optimal filling/dilla, but smaller or bigger would work) Ask a question about this ingredient
EVOO for brushing Ask a question about this ingredient
1-2 tablespoon EVOO for cooking Ask a question about this ingredient
pinch red pepper flakes Ask a question about this ingredient
Heat oven to 400 degrees. Heat oil in large skillet, and add cumin seeds, onions, and asparagus. Cook until fragrant and slightly tender. Add zucchini, salt, and pepper, and continue cooking until tender and slightly saucy.
Ask a question about this stepAssemble on a cookie sheet: 1 tortilla, handful of cheese (desired amt), half of mixture, handful of cheese, 2nd tortilla (x2). Brush top of tortilla w/EVOO, and bake for 5-10 min, until golden, flip, brush w/EVOO, repeat.
Ask a question about this stepEnjoy with sour cream and cilantro!
Ask a question about this stepthis looks GORGEOUS. love the sour cream and cilantro in the end!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
I love veggie quesadillas, but have never had them with asparagus...this looks like a great recipe!