Grilled Asparagus and Chili Quesadillas

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Chomp!

This blog is making me fat, I couldn’t even wait to finish taking the photo before taking a bite. As a reminder of what an idiot I’ve been I’m sticking with the picture. Bad Steph!

Around a week ago I decided that I would be healthy in the week and eat whatever I wanted at the weekend. Monday’s Wednesdays and Thursday are supposed to be exercise days, but it was Wednesday when I wrote this and blogging is not swimming.  It’s not going very well, I don’t think my bathroom scales know who I am anymore.

But the healthy stuff starts again now! These grilled asparagus and chili quesadillas are pretty healthy, they’ve got a vegetable in them so they can’t be bad. Ignore the cheese, ignore the cheese.

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Light cheddar, grilled asparagus and fresh red chili.

Just like the smashed avocado toasts (which were also super healthy, props to me please) this snack/ meal is too simple to deserve it’s own recipe card. It’s more of an idea than a recipe so  I’ll briefly outlined how I make my  grilled asparagus and chili quesadillas.

Firstly grill up some asparagus on a griddle pan so it gets those great little black charred bits up the stems. Chop up the asparagus into 1/2″ chunks and spread about on the tortilla. Then arrange some pieces of cheese (or cheeses if you’re feeling fancy) among the asparagus. Scatter on some chilies; fresh, dried or powdered it doesn’t really matter. Use whatever type your tongue likes. Then grind salt and pepper over the filling before folding.

Make sure when you’re doing all of the arranging that you keep  the ingredients over on one half of the tortilla so that it’s easy to fold over. Another tip is try to keep the cheese about 3/4″away from the edge of the bread or you risk all your cheese leaking out during the cooking.

Once you’ve got everything nicely arranged then fold the wrap over to make a half moon and place onto the hot griddle pan. Cook for about 30 seconds on either side, or until the quesadilla has crisp brown lines and the cheese is gooey and melted. Cut into pointed slices and enjoy, but be careful the cheese will be like lava if you shove it in your mouth straight away.

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I got a bit fancy with my grilled pattern.

 

So what do you think?

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