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Grilled Asparagus & Goat Cheese Quesadilla with Tomato Jam and Cilantro Yogurt

Serves: 4

Cilantro Yogurt
1 cup greek yogurt
Juice of ½ lime
3 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper

Whisk together all ingredients in a small bowl.

Tomato Jam
2 tablespoons canola oil
1 small red onion, finely diced
1 clove garlic, finely chopped
1 teaspoon ground allspice
½ teaspoon ground clove
2 cups canned plum tomatoes, drained and squeezed
¼ cup ketchup
½ habanero, chopped
2 tablespoons molasses
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper

1. Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the allspice and clove and cook for 30 seconds. 
2. Stir in remaining ingredients and cook until tomatoes are soft and the mixture has thickened, 25-30 minutes, stirring occasionally. 
3. Transfer to a food processor and process until smooth; season with salt and pepper. Let cool to room temperature before serving. 

20 thin stalks asparagus, trimmed
4 tablespoons canola oil
Salt and freshly ground black pepper
Twelve 6-inch flour tortillas
¾ cup grated Monterey Jack cheese
¾ cup grated white cheddar cheese
8-ounces goat cheese, crumbled
2 teaspoons ancho chile powder
¼ cup grated cotija cheese
Cilantro leaves

1. Preheat grill or grill pan over high heat. Brush asparagus with 2 taablespoons of the oil and season with salt and pepper. Grill for 3-4 minutes until almost cooked through (it will continue to cook in the oven). 
2. Preheat oven to 425 degrees F. Place 8 tortillas on a work surface. Divide the cheeses among the tortillas. Place 5 spears of the asparagus on 4 of the tortillas and season each layer with salt and pepper. Stack to make two 2 layer tortillas and cover each with the remaining tortillas. 
3. Transfer tortillas to an ungreased baking sheet (you may need 2). Brush the tops with the remaining oil and sprinkle with the ancho powder and cotija cheese and bake for 8-10 minutes or until the tortillas are lightly golden brown and crisp and the cheese has melted. Cut into quarters and top each quarter with a tablespoon of the tomato jam and top the jam with a teaspoon of the cilantro yogurt and a cilantro leaf. 

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