Recipe Box, Asparagus & Goat Cheese Quesadilla with tomato jam

One of my favorite restaurants in Orange Beach, AL is Shipp’s Harbour Grill,  located in Sportsman Marina, minutes from Perdido Pass and the Gulf of Mexico.

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We often come by boat, it’s quicker from our house than by car, and lots more fun.


They just built a huge Tiki Bar that l am anxious to check out someday soon~


The Southern exposure guarantees a cool sea breeze here, even on hot summer days

harbor grill

There are lots of tables for patio dining overlooking the boats in the marina and a viewing bar for singles and small groups.


One day,  DD, CC and I were able to sneak away and have a lovely lunch here

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CC just loves going out to lunch, she finds it very relaxing…


I ordered my favorite thing on their menu, Asparagus & Cheese Quesadilla with Tomato Jam

asparagus quesadilla

It is full of fresh asparagus, and tangy cheese and covered with a sweet yet savory tomato jam.  Heaven!  I’m not one to ask restaurants to share their secrets but I was dying to make this at home.

What did we do before the instant gratification of Google?

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In under 30 seconds I found it! I love Google.

The first time I had this was 2 years ago.  I had a fit over it and knew it would be perfect for an upcoming baby shower brunch that DD & I were hosting.  It was very elegant and a huge hit!  The recipe I used originally was Bobby Flay’s.  If you google it today there are a gazillion, well, a lot more anyway, so I guess I’m not the only one who thinks this is very divine!

tomato jam and asparagus tortilla

Let me show you how easy this is


Place asparagus on a foil lined baking sheet, toss with olive oil and salt and pepper and roast until just done, about 10-15 minutes.


While the asparagus is roasting, spread one ounce of goat cheese on 4 flour tortillas


Sprinkle goat cheese with white cheddar


Lay cooked asparagus on cheeses.  You can cut it into pieces if you like, it definitely makes biting into it easier.  Sprinkle with corn and season.


This is my little shortcut, but I’ve included Bobby’s recipe if you want to make your own


Spread a thin layer of jam over the remaining tortillas.  This stuff smells amazing! It’s garlicy, yet sweet and oniony too~


Put the tortilla, jam side down over vegetables.


You can stick these in the fridge at this point if you like~   When ready to cook, spread both sides of quesadillas lightly with olive oil.  Bake at 400 for about 15-20 minutes, turning over after 10 minutes or so if desired so both sides will get crisp.  You can also cook these in a skillet like a grilled cheese sandwich, or put them on the grill.

asparagus and goat cheese quesadilla

the tomato jam sort of leaks out and makes everything sticky crispy good

vegetable quesadilla

You probably want a knife and fork for these

asparagus quesadilla

They are really good left over too!

asparagus quesadilla with tomato jam


Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Tex-Mex
Servings 16 triangles


  • 40-50 thin stalks asparagus
  • 2 ears fresh corn {optional}
  • olive oil
  • 8 large flour tortillas
  • 4 oz grated white cheddar
  • 4 oz goat cheese crumbled
  • Tomato jam recipe below, or use Stonewall Kitchens Roasted Garlic Onion Tomato Jam


  • Cook corn. Either roast it in the oven with the asparagus {the corn will take longer]} or microwave for 4 minutes and ear on high*
  • Roast asparagus in single layer on baking sheet with garlic and OO until just done, at 400 degrees for 15 min.
  • Place 4 tortillas on work surface and spread each tortilla with 1 oz of goat cheese, then sprinkle with white cheddar.
  • Lay asparagus on top of cheese, sprinkle with corn and season with S&P.
  • Spread jam lightly on remaining 4 tortillas and top asparagus, jam side down.
  • Place filled quesadillas on baking sheet and brush tops with OO and sprinkle with any extra cheese.
  • Bake or grill until gold & melty. Cut into quarters and serve with a dollop of more jam. Makes 16 triangles. Serve as an appetizer, side dish or for main dish serve 2-3 triangles per person


*NOTE: Did you know you can roast corn in the oven or microwave husk and all? Yep! Just toss it in the oven, 350 for 1 hour or 400 for 45 minutes, or 4 minutes on high in the microwave. At the end of cooking time remove corn with a potholder and place on cutting board. At the bottom end, about one inch up, where corn cob is the widest, cut end off with a large knife. Grab the other end of the cob by the husk and gently shake and squeeze and the corn will slide right out, free of silk and cooked to perfection!
Keyword appetizer, asparagus, light main dish, quesadilla, tomato jam, vegetable quesadilla

TOMATO JAM recipe by Bobby Flay, the Food Network

2 T canola oil
1 small red onion, finely diced
1 clove garlic, finely chopped
1/2 tsp  ground clove
1tsp ground allspice
2 c canned plum tomatoes, drained and squeezed
1/4 c ketchup
1/2 habanero chopped
2 T molasses
2 T balsamic vinegar
1 T honey

Heat oil in medium saucepan over high, add onion and cook until soft.  Add garlic and cook for 1 min.  Add allspice and clove and cook 30 seconds.  Stir in remaining ingredients and cook until tomatoes are soft and mix has thickened25-30 min, stirring occasionally.

Transfer to blender or processor and puree, season and cool.



I’m joining these fabulous parties:

Uncommon Designs

A Stroll Thru Life

Memories by the Mile

Easy Life

The Tablescaper

Rattlebridge Farms

It’s Overflowing

15 Responses to “Recipe Box, Asparagus & Goat Cheese Quesadilla with tomato jam”
  1. Mary says:

    These look wonderful Jenna! I love Stonewall Kitchen products and I can eat their fig & ginger jam by the spoonful! What a fun place to boat to too, I’d be investigating the tiki bar ๐Ÿ™‚ Very little boating time for us this summer, it’s raining again today… *sigh*. Enjoy your Sunday!

  2. These look amazing! I’ll have to make these for sure (as much as we love asparagus around here). I have the same Stonewall jam in my refrigerator! Great recipe.

  3. Two new recipes to try because, besides the quesadilla, I am definitely going to make that jam. They look delicious, and those plates!

  4. Karen says:

    Oh my goodness, this is so different and delicious sounding. Thank you for sharing your recipe. ๐Ÿ™‚

  5. a quiet life says:

    this looks delish, i love all the goodies inside, a wonderful mix of flavors!

  6. Kim Hood says:

    I am salivating and drooling down my chin!!!!! These look amazing! I would totally be knocking on your door if you were close by. ๐Ÿ™‚

  7. Oh MY does this ever look good! And that little sleeping princess…adorable! ๐Ÿ™‚

  8. Oh this looks sooooooo good. I need to make this for sure. Such a precious sweetie too. Thanks tons for linking to Inspire Me. Hugs, Marty

  9. natashalh says:

    I love asparagus and goat cheese, but I’ve never, ever thought to combine them like this. So cool! Visiting from the BBQ Block Party =)

  10. Shawna says:

    What a great trip, it reminds me of my trip to Cedar Key. I don’t know if you saw that post. Thank you for sharing it on our BBQ Block Party.

  11. Teresa says:

    Your quesadillas look amazing. I’m glad to see that there is a veggie quesadilla option that looks so good.

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