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Asparagus quesadilla lasagna wedges with ricotta, peas, melted cheese, and layered tortillas

Asparagus Quesadilla Lasagna with Ricotta and Peas

Asparagus quesadilla combines crisp grilled tortillas with creamy ricotta, fresh vegetables, and melted cheese in a layered lasagna-style presentation. It is a quick, comforting meal with a unique texture that is easy to enjoy for a simple lunch or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 617
Ingredients Method Notes

Ingredients
  

Filling
  • asparagus (about 5-6 stalks)
  • 1/2 cup frozen peas
  • 1/2 cup ricotta cheese
  • 1 tsp. minced garlic
  • 2 slices cheese
Garnish
  • garnishes: green onions, gorgonzola cheese, parsley
  • whole wheat tortilla

Method
 

Preparation
  1. Grill the asparagus and cook the peas.
  2. Combine the minced garlic with the ricotta cheese, then season the mixture with salt and pepper.
Assembly
  1. Spread the ricotta mixture over half of the tortilla, add the vegetables, place the cheese slices on top, and cover with the remaining tortilla half.
Cooking and Serving
  1. Grill the assembled quesadilla until heated through.
  2. Slice the quesadilla into wedges, stack the pieces, add the garnishes, and serve.

Notes

For a more workable quesadilla texture, consider leaving out the ricotta and replacing it with another ingredient that releases less moisture onto the tortilla while cooking. Using additional sliced cheese may help hold the layers together better.