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Asparagus and Goat Cheese Quesadillas

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Adjust Servings:
2 tbsp extra virgin olive oil — divided
1/2 lb fresh asparagus — cut into pieces (1½)
2 flour tortillas (10 in)
1/4 cup cilantro — chopped
fresh cilantro sprigs
4 oz herbed goat cheese

Nutritional information

21 g
10.3 g
18 g
371 mg
22 mg

Asparagus and Goat Cheese Quesadillas

  • Veg
  • 25 mins
  • Serves 4
  • Easy



Quesadillas are great for family meals and they taste best when made with some fresh asparagus and goat cheese. Asparagus has a nice earthy flavor which comes out very well in these quesadillas. Combining goat cheese which is rich and creamy with the asparagus brings out flavors that are delicious. The taste of asparagus is largely dependent on the way you cook them and they taste their best even if sautéed in butter.

Health Benefits

Asparagus is rich in nutrients and packs in folate, fiber, vitamin A and C, vitamin E, and K. It is an excellent source of chromium which helps enhance glucose transport into our body cells.

Asparagus has a low fat and calorie content and has lots of fiber (both soluble and insoluble). Eating diets with lots of fibers helps feel satiated.

Cilantro helps improve sleep and lowers the levels of blood sugar. Cilantro also helps prevent infections in the urinary tract and improves digestion.

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How to make Asparagus and Goat Cheese Quesadillas

  • Heat 1 tbsp oil in a skillet. Keep the heat medium to low. Add the asparagus and keep stirring once in a while. Allow it to turn light brown.
  • Sprinkle pepper and salt and remove from the flame. Apply goat cheese on one side of each tortilla. On each tortilla, place half of the asparagus and cilantro. Fold the tortillas in half to form the quesadillas.
  • Apply oil on the quesadillas. Place them in a skillet and heat over medium flame for 3 minutes on both sides until they turn light brown. Cut them into halves and sprinkle cilantro before serving.


Did you know goat cheese originated in France and August is national goat cheese month? Goat cheese has fewer calories and fat than cow’s milk cheese.

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