Asparagus, Bacon, Bleu & Corn Quesadilla
Ingredients
- 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
Instructions
- 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
Notes
increase ingredient amounts for more quesadillas