Huh? Yes, you read that right. Let’s cut right to the chase: I wanted to make quesadillas, and I also wanted to use asparagus. After grilling them, the quesadillas were not quite as crunchy as I had hoped, which required them to be stacked in order to not fall apart. And Asparagus Quesadilla Lasagna was born.
Bizarre, unplanned things like this happen in my kitchen more often than I would like them to.
But not to worry – this one turned out to be tasty! Odd as it may look, it’s essentially garlicky vegetables and melted cheese encased in whole wheat tortilla. Yum!
I thought that I was making a “smaller” meal by only using one tortilla (folded in half) to make my quesadilla, instead of two whole tortillas. Eating three wedges of quesadilla would have been no problem for me. In fact, I would have probably still eaten something like this for dessert.
But when three seemingly small wedges are stacked on top of each other into a huge tower… that “small” 3-wedges-of-quesadilla meal seemed a whole lot bigger. I actually had to wait to have dessert because I was so full. That is rare, folks.
- whole wheat tortilla
- asparagus (about 5-6 stalks)
- ½ cup frozen peas
- ½ cup ricotta cheese
- 1 tsp. minced garlic
- 2 slices cheese (I used Gouda)
- garnishes: green onions, gorgonzola cheese, parsley
- Grill the asparagus and cook the peas.
- Mix the garlic with the ricotta. Season with salt and pepper.
- Spread mixture on half of the tortilla, layer vegetables, top with cheese slices and place the other tortilla half on top.
- Grill up the quesadilla. Cut into wedges and stack the wedges! Garnish and enjoy!
As much as I ended up loving this vegetarian tower of cheesy goodness, I think it was a good thing I was dining alone. Just the name Asparagus Quesadilla Lasagna would have likely sent Bjork running for the Fruity Pebbles!
Have you ever set out to make one thing and ended up with something completely different?
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