This is my new favorite meal.
My new favorite lunch. It requires very little cooking (I love cooking, but for now, the less heat, the better). It really requires very little work at all.
And this quesadilla tastes special. It’s like I’m eating something from an exciting, new restaurant. I can’t explain it, it just feels special.
Even though I was a bit afraid to, I made this for Greg two nights ago. You see, he is not the biggest fan of cream cheese, sour cream and “other white stuff like that.”
I love cream cheese on a bagel, him not so much. A dollop of sour cream on a fajita? I love it, but not him. When I thought of this quesadilla using cream cheese, I knew I would love it. But I was worried about him.
I decided to give it a try anyway. I didn’t tell him what was in it. I told him to try one bite — if he didn’t like it, I would make him another one, differently.
I watched nervously, as he took that first bite.
He loved it! I could barely believe it.
And then. “Is that sour cream?”
Great..I was hoping he wasn’t going to ask. I should have known better.
“No,” I said.
“What is it?” he asked.
My first response? “I don’t want to tell you!”
But, after a few tries with that answer, and his plea of “C’mon tell me, I said that I like it!” I gave in and told the truth.
I put cream cheese in his quesadilla.
Luckily, it turned out well for both of us. I get to make quesadillas with cream cheese, and we both like eating them.
It does sound like cream cheese in a quesadilla could be overwhelming. But, it is the only cheese I put in this one. It actually feels light compared to other cheese-packed quesadillas you can get at restaurants.
The flavor of this is unbelievable. Crispy asparagus and red onion + the creamy cheese + the flavor punch from the pesto = a tasty combination that will leave you wanting more.
And, I used my cast iron skillet to make these — it was perfect!
*This is what I used to make one quesadilla. It can be very easily doubled, tripled, etc.
1 soft tortilla
5 asparagus stalks
1/4 of a medium red onion
8 chive sprigs
1 1/2 tablespoons cream cheese, softened
1 1/2 tablespoons of pesto
Chop the asparagus into 1/2 inch pieces. Thinly slice the onion. In a pan over medium-high heat, add about 1 tablespoon of olive oil. Once hot, add the onion and cook for about 2 minutes. Add the asparagus, give it a good toss, and cook the veggies for another 5 minutes. While cooking, the pan should be very hot. This way, the veggies get crisp and cook quickly. Once the veggies are done, set them aside.
Place a skillet over medium heat (I used my cast iron and it worked perfectly). Place a tortilla into the hot skillet. Carefully spread the cream cheese on one side of the tortilla. Tear the chives into small pieces and place on top of the cream cheese. Next, spoon the veggies onto the tortilla followed by the pesto.
At this point, your tortilla should be crisp but not burnt. If it is still soft, turn the heat up a bit and let it cook longer. Once done, it should be slightly crispy and crunchy, but able to fold over nicely.
Fold the tortilla in half, making a quesadilla.
Cut in half, and enjoy!
– For dinner, I made three of these for Greg and I. I did make them one at a time. Unless you feel confident having several skillets going at once, it is definitely okay to do one at a time.