Asparagus and Mushroom Quesadillas Recipe

Asparagus and Mushroom Quesadillas Recipe

  • 1 teaspoon McCormick® Gourmet Collection® Cumin Seed
  • 4 slices bacon
  • 1 tablespoon butter or margarine
  • 1 bunch asparagus, ends trimmed and cut into 1 1/2-inch pieces
  • 2 cups sliced mushrooms
  • 3/4 teaspoon McCormick® Gourmet Collection® Garlic Salt
  • 4 (6 inch) flour tortillas
  • 2 green onions, sliced
  • 1 cup shredded Monterey Jack cheese
  1. Lightly toast cumin seeds in a large skillet over medium heat, shaking pan frequently, about 3 minutes. Set aside.
  2. Cook bacon in same skillet over medium-high heat until crisp. Remove to paper towels to drain. Crumble when cool. Discard drippings.
  3. Preheat oven to 450 degrees F. Melt butter in same skillet over medium heat; add asparagus and cook 2-3 minutes. Add mushrooms and garlic salt; cook until asparagus is crisp-tender, about 2 minutes, stirring occasionally.
  4. Place tortillas on large baking sheet. Top with vegetable mixture; sprinkle with green onions, cheese, bacon and cumin. Bake 10 minutes or until cheese is melted and tortillas are lightly toasted. Cut into wedges and serve immediately.
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