Take-out Tuesday, Asparagus, Bacon & Corn Quesadilla and Flatbread

When it’s just me for dinner,

I love to combine a bunch of vegetables with a little bacon

for a salad or flatbread

We had an abundance of flour tortillas due to HHjr and I both

buying some when they were BOGO,

so I decided to make a quesadilla

Flour tortillas are great for making a quick meal,

and they don’t have to be used for Mexican or Tex-Mex meals

The kids love cheese quesadillas for lunch

They also make a great wrap sandwich or salad wrap

or you can spread them with chicken salad,

veggie cream cheese or pimiento cheese,

roll up and slice into spirals for snacks or apps

I spread the tortilla with my favorite Maple Bacon Aioli,

but you could also use mayonnaise, salad dressing, sour cream…

This acts like a “glue” to hold the ingredients in place

The final layer is cheese on top which will also secure the filling when it melts

I used bleu cheese crumbles, but any cheese would work,

Fontina, Cheddar, Swiss, Gruyere, Gouda,

whatever you like

Place another tortilla on top and put the filled tortilla stack

in a skillet with butter and olive oil

Cook for 4-5 minutes until bottom is golden

and carefully turn over to brown and crisp the other side

When both sides are golden and everything is hot and melted together

Cut into wedges to serve

This was so good, I made a flatbread version

for HHjr and I a few nights later

The same ingredients

but this time I used a crescent roll dough sheet

I prebaked it for 6 minutes

then spread it with Alfredo sauce

instead of the aioli I used for the quesadilla

I also used both bleu cheese and grated Parmesan cheese on top

It met the chef’s approval!

Asparagus, Bacon, Bleu & Corn Quesadilla

Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Cuisine American
Servings 1 quesadilla


  • 6 asparagus spears
  • 2 slices bacon, cooked
  • 1 ear corn or 1/2 cup corn kernels
  • 2 flour torillas
  • 2 oz bleu cheese crumbles
  • maple bacon aioli or mayonnaise, salad dressing, cream cheese or sour cream
  • 1 Tbsp butter
  • olive oil
  • salt and pepper


  • Microwave corn in husk on high for 4 minutes. Let cool
  • Break off tough ends of asparagus, rinse and wrap in a towel. Microwave for 2 minutes on high and immediately take out of towel and place on cutting board. Cut into 1 inch pieces
  • When corn is cool enough to handle, remove husk and cut kernels off cob by standing corn on large end and slicing vertically down cob
  • Spread 1 tortilla with aioli or sauce of choice and top with a layer of asparagus and then a layer of corn
  • Break bacon into small pieces and put on top of corn
  • Sprinkle with bleu cheese crumbles and top with remaining tortilla
  • Melt butter in skillet over medium heat and add a drizzle of olive oil. Add tortilla stack and cook for 4-5 minutes until the bottom is golden. Carefully turn quesadilla over and cook until both sides are golden.
  • Remove to cutting board and cut into wedges to serve


increase ingredient amounts for more quesadillas
Keyword asparagus quesadilla, bleu cheese and bacon quesadilla, corn, asparagus & bacon quesadilla, quesadilla

Asparagus, Bacon, Bleu & Corn Flatbread

Corn and asparagus combined with Alfredo sauce, bacon and bleu cheese on a flatbread
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Cuisine American


  • 12 fresh asparagus spears
  • 2 ears corn, cooked* or canned sweet corn kernels
  • 6 pieces cooked bacon
  • 1 crescent roll sheet
  • 4 oz bleu cheese crumbles
  • 1/2 cup Alfredo sauce
  • 2 oz grated Parmesan


  • Place crescent roll dough sheet on a greased baking sheet, stretching it into a large rectangle. Prick all over with tines of a fork. Bake dough at 400 degrees for 5 minutes until it begins to turn golden, and remove from oven.
  • Break stem ends of asparagus off, rinse and wrap in a kitchen towel
  • Microwave for 2 minutes on high. Immediately remove from towel to cutting board
  • Cut asparagus into 1 inch pieces
  • Shuck corn and cut kernels off cob {stand corn on large end and slice down vertically all around the ear}
  • Spread Alfredo sauce over the partially baked dough in an even layer
  • Put a layer of asparagus pieces on crust and top with a layer of corn
  • Tear bacon into smaller piece and top corn layer.
  • Sprinkle bleu cheese over all and then Parmesan
  • Return flatbread to oven and bake for 10 minutes until toppings are hot and melted and crust is golden. Cut into small squares for appetizer servings or large squares for a meal


*corn can be quickly cooked in the microwave, in the husk, for 4 minutes per ear
Keyword bacon and bleu cheese flatbread, bacon and vegetable flatbread, corn and asparagus pizza, flatbread,

Yummy stuff!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends Snickerdoodle Make Bake Create

31 Responses to “Take-out Tuesday, Asparagus, Bacon & Corn Quesadilla and Flatbread”
  1. Rita C. says:

    Both of those definitely look yummy!

  2. Both quesadilla and flatbread look yummilicious!

  3. Shannon@Belle Bleu Interiors says:

    Jenna, you have given me a wonderful idea for lunch today! I have most of these ingredients on hand, and both the flatbread and quesadilla looks delicious. Wishing you a wonderful day!

  4. Jenna, these both look delicious! You can’t go wrong with bacon, corn, and asparagus. You always give me wonderful ideas for dinner!

  5. Martha says:

    Yum, what a great combo of ingredients Jenna!

  6. Nancy says:

    Well now… isn’t this just Summer on a quesadilla or flatbread!
    Looks scrumptious!

  7. Ricki Treleaven says:

    I love corn recipes, and corn with bacon? YUMMY!!!! Thanks for posting this recipe, Jenna. I’m pinning it.

  8. Sounds great! I haven’t had asparagus in a while… It might be time:@)

  9. Cyndi Raines says:

    You are so “food creative”! Actually just plain creative period!l lol I like this combination and I too have extra tortillas, so thank you for the nudge to try using them up in new creative ways!

  10. Kitty says:

    Oh my word, Jenna, I love quesadillas and this one looks so fresh! I still need to find your favorite Mayo as I know that I’d love it. Thanks for another inspiring, delicious meal.

  11. These both look delicious and a terrific variation on a theme. The corn is an interesting and tasty touch. And asparagus and blue are always a hit. Bacon? You bet!

  12. Mary says:

    Yum Jenna! We always have tortillas on hand but make the same ole same ole. 🙂

  13. Miz Helen says:

    Your Asparagus Bacon Corn Quesadilla is sure calling my name, I have to try your recipe! Thanks so much for sharing your awesome post with us at Full Plate Thursday,547. Hope you are having a great summer and come back to see us soon!
    Miz Helen

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