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Prep Time 20 mins
Cook Time 10 mins
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