Asparagus Quesadilla Lasagna

Name: Asparagus Quesadilla Lasagna
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 5½ stalks asparagus stalks; 2 slices Gouda cheese slices; 1 tsp minced garlic; 2 tbsp chopped green onions; 2 tbsp crumbled gorgonzola cheese; 1 tbsp fresh parsley, chopped; ½ cup frozen peas; ½ cup ricotta cheese; 1 whole wheat tortilla; salt and black pepper to taste

Recipe GLPR4a047c12ec9203

Main Course

45 min

721 cal

Servings: 1

Grill

SNAP eligible

A creative vegetarian quesadilla that layers grilled asparagus, sweet peas, and creamy ricotta infused with garlic between whole wheat tortillas and melted Gouda cheese, then cut into wedges and stacked for an elegant presentation. Finished with fresh green onions, gorgonzola, and parsley.

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Ingredients

5½ stalks asparagus stalks

2 slices Gouda cheese slices

1 tsp minced garlic

2 tbsp chopped green onions

2 tbsp crumbled gorgonzola cheese

1 tbsp fresh parsley, chopped

½ cup frozen peas

½ cup ricotta cheese

1 whole wheat tortilla

salt and black pepper to taste

Directions

Heat a grill pan or griddle over medium-high heat. Lightly trim the asparagus stalks and grill them for 5-7 minutes, turning occasionally, until tender and lightly charred. Meanwhile, heat the frozen peas in a small saucepan over medium heat with a splash of water for 3-4 minutes until warm; drain and set aside.
In a small bowl, combine the ricotta cheese with the minced garlic. Season generously with salt and black pepper to taste, stirring until well blended.
Place the whole wheat tortilla on a clean work surface. Spread the garlic-ricotta mixture evenly over half of the tortilla. Layer the grilled asparagus spears and warm peas over the ricotta layer, then top with the two slices of Gouda cheese. Fold the tortilla in half over the filling to enclose it completely.
Return the grill pan or griddle to medium heat and carefully place the folded quesadilla onto the surface. Grill for 3-4 minutes on the first side until golden and crispy, then carefully flip and grill the other side for another 3-4 minutes until the cheese is fully melted and the tortilla is golden brown.
Transfer the grilled quesadilla to a cutting board and let it cool for 1 minute. Using a sharp knife, cut the quesadilla into four triangular wedges. Arrange the wedges in a slightly overlapping stack on a serving plate.
Garnish the stacked quesadilla wedges with the chopped green onions, crumbled gorgonzola cheese, and fresh parsley. Serve immediately and enjoy.

Comments

Grocery List Plus Editorial Staff3.75

This dish delivers real flavor—the combination of gouda, gorgonzola, and ricotta is genuinely worth cooking—but the single-serving format and the need for gorgonzola push it into caveat territory. Gorgonzola is not a staple at most Charlotte Harris Teeter or Food Lion locations; you are likely looking at a Whole Foods or specialty store trip to find it at reasonable quality and price, which adds real cost and friction to a weeknight. The 45-minute stated time glosses over the prep work on asparagus and green onions; expect closer to an hour from start to plate. This is excellent if you are cooking for yourself and willing to make a second stop, or if you already have gorgonzola on hand; it does not reheat well, so plan to eat it fresh.