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.
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
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
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
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?
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!
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.
the tomato jam sort of leaks out and makes everything sticky crispy good
You probably want a knife and fork for these
They are really good left over too!
ASPARAGUS & GOAT CHEESE QUESADILLA with TOMATO JAM
Ingredients
- 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
Instructions
- 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
Notes
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
S&P
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.
Enjoy!!
__________________________________________________
I’m joining these fabulous parties:
Comments
15 Responses to “Recipe Box, Asparagus & Goat Cheese Quesadilla with tomato jam”Trackbacks
Check out what others are saying...-
[…] Asparagus Quesadilla with Tomato Jam […]
-
[…] Asparagus Quesadillas with Onion or Tomato Jam are a perfect way to enjoy some Spring asparagus […]
RSS - Posts
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 🙂 Very little boating time for us this summer, it’s raining again today… *sigh*. Enjoy your Sunday!
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.
Two new recipes to try because, besides the quesadilla, I am definitely going to make that jam. They look delicious, and those plates!
Oh my goodness, this is so different and delicious sounding. Thank you for sharing your recipe. 🙂
this looks delish, i love all the goodies inside, a wonderful mix of flavors!
I am salivating and drooling down my chin!!!!! These look amazing! I would totally be knocking on your door if you were close by. 🙂
Oh MY does this ever look good! And that little sleeping princess…adorable! 🙂
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
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 =)
Thanks, I love it because it’s so different!
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.
Your quesadillas look amazing. I’m glad to see that there is a veggie quesadilla option that looks so good.
Thanks, yes, I like it because it is so different from the usual veggie quesadilla~