At a recent potluck, some friends read my mind and brought me some intriguing new tortillas from Whole Foods that I’ve wanted to try. They are Food For Life’s very large-sized Brown Rice Tortillas. In raw form these tortillas are chewy and tasty dipped into hummus; baked, it turns out they are flaky and crispy! Can you see those browned edges? Mmmm! We were inspired to experiment with them as the crust for a quesadilla, and we are very, very excited by the result.
Asparagus and Mushroom Tortillas
prep time: 10 minutes; cook time: 20 minutes total4 Food For Life brown rice tortillas
9 oz frozen asparagus cuts
8 oz fresh mushrooms, sliced thin
1 tomato, chopped
1-2 cups Sargento authentic Mexican artisan shredded cheese blend (or other shredded cheese)
olive oil
spray oil
sour cream (optional)
salsa (optional)Preheat oven to 450 degrees.
1) Cook the asparagus tips in the microwave, according to package directions.
2) While the asparagus is cooking, heat the oil and use it to saute the mushrooms until soft.
3) Add the asparagus and tomato to the pan toward the end of the cooking time and stir.
4) Place two tortillas on a cookie sheet sprayed with oil, and sprinkle some cheese on them (you’ll need a standard sized, rectangular cookie sheet to fit two of these tortillas side by side).
5) When the tomatoes are warmed, drain the sauteed mixture as much as you can, then spoon half onto each tortilla.
6) Split the remaining cheese between the two piles. Top each pile with another tortilla and flatten a bit.
7) Bake for about 5 minutes at 450 degrees. Top with your favorite quesadilla toppings.Makes two large quesadillas.
Other filling options we’re interested in trying include black beans with jalapenos, and a broccoli/zucchini combo. What kinds of quesadilla filling do you like?
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