Mozzarella provides the creamy meltiness that’s so delightful in a quesadilla, and feta offers up a salty and pungent kick-in-the-pants of flavor. Use leftover roasted or steamed asparagus in this (or broccoli is also a good match). This easy chipotle mayonnaise dip is a mainstay in my fridge, as it’s great with cold poached shrimp, roasted potatoes, sandwiches and this quesadilla, amongst other things.
|1 tsp canola or vegetable oil||1/4 cup crumbled feta|
|2 medium-size (8-inch) flour tortillas||1/3 cup 1-inch pieces cooked asparagus|
|1/4 cup shredded mozzarella||Chipotle dip to serve (see Note)|
Heat a skillet with a teaspoon of vegetable or canola oil, if desired, over medium high heat.
Place a quesadilla in the pan and watch it carefully until it turns golden brown on the underside, 1 to 2 minutes. A dark brown bubble here or there is fine. Remove the tortilla and set it aside. Place the other uncooked tortilla in the pan, and reduce the heat to medium. Sprinkle the cheeses evenly over the quesadilla, and distribute the asparagus over the cheese. Cook until the cheese is melted and the underside is browned, 2 to 3 minutes.
Place the cooked tortilla on top of the filling, uncooked side down. Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 6 wedges. Serve with the chipotle dip.
To make the chipotle dip, in a small bowl combine ½ teaspoon very finely minced garlic, 1 teaspoon chipotle puree, ½ cup mayonnaise, 1 teaspoon fresh lime juice and salt and pepper to taste. Stir until blended. This keeps in the fridge for up to a month.
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