SPINACH, BELL PEPPER, REFRIED BEAN AND CHEDDAR QUESADILLAS
Fill a tortilla with refried beans, spinach and red bell peppers, then make it better with Cheddar.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the shallots and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute. Transfer to a bowl.
- Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and pepper.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the spinach mixture, one-quarter of the bell peppers and one-quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
PASTA WITH SHRIMP, ASPARAGUS, AND BELL PEPPERS
Colorful shrimp with asparagus over pasta. Add a salad and garlic bread.
Provided by TerryMac
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.
- Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Serve sauce over fettuccine and garnish with Parmesan cheese.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 47.6 g, Cholesterol 110.1 mg, Fat 22.2 g, Fiber 3.2 g, Protein 20.9 g, SaturatedFat 7.5 g, Sodium 696.9 mg, Sugar 5 g
ASPARAGUS & CHEESE FRITTATA
Steps:
- Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 325 calories, Fat 22g fat (9g saturated fat), Cholesterol 263mg cholesterol, Sodium 779mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR
A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.
Provided by Patrick
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g
PARMESAN-ASPARAGUS AND BELL PEPPER
This recipe was found in one of those Pillsbury booklets--Easy Meals for 2. It is very colorful and makes a delicious veggie. It is cooked on a contact grill (George Foreman) and can be easily varied. We really enjoyed it.
Provided by PaulaG
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat closed contact grill for 5 minutes.
- In a large resealable plastic bag, mix the asparagus, bell pepper, onion and dressing; coating well.
- When the grill is heated, place half the vegetables crosswise on bottom of grill.
- Close grill and cook 5 to 6 minutes or until vegetables are crisp-tender.
- Place the vegetables in a serving dish and top with cheese.
- Repeat process with remaining vegetables.
- Serve immediately.
BELL PEPPER AND CREAM CHEESE QUESADILLAS (VEGETARIAN)
This recipe has no meat in it, but you may definately add in some cooked chicken or beef slices if you wish. You can mix up the cream cheese mixture up to a day in advance and refrigerate. Serving size is estimated, depending on how large you slice the quesadillas.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet melt butter, add in the sliced bell peppers, garlic, onions and cumin; saute the veggies until soft, season with salt and pepper.
- Drain the bell pepper mixture over a colinder to release any excess juices; set aside.
- In a small bowl combine the green chilies with a little of their juice, cream cheese and 1 teaspoon fresh garlic (if using) mix well to combine, then add in the cheddar cheese, mix to combine.
- Assemble the quesadillas as follows.
- Spread about 3-4 tablespoons of the cheese mixture on 1/2 of each tortilla.
- Top with sauteed pepper mixture; fold over.
- Lightly butter the tortilla and then sprinkle with cumin or chili powder (and a little salt if desired).
- Place the tortilla halves on a lightly greased baking sheet.
- Set oven to 400 degrees,.
- Bake for about 10-15 minutes or until bubbly and lightly browned.
- Cut the tortillas into thirds or fourths.
- In a small bowl mix the sour cream with salsa, and serve as a dip with the sliced quesadillas.
- Delicious!
Nutrition Facts : Calories 185.9, Fat 12.2, SaturatedFat 7, Cholesterol 29.8, Sodium 258.1, Carbohydrate 14.1, Fiber 1.1, Sugar 1.4, Protein 5.6
GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS
This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.
Provided by FalloonFarm
Categories BBQ & Grilled Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
- Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 23.4 g, Fat 14.4 g, Fiber 6.9 g, Protein 10 g, SaturatedFat 2 g, Sodium 117.8 mg, Sugar 9.7 g
POBLANO ASPARAGUS QUESADILLAS
I put this together when we had excess asparagus, and my wife and I loved it, we are sure you will too! Anaheim chiles, onions, and white asparagus come together with chicken broth to make a tasty filling for quesadillas.
Provided by TJW2725
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Add the onions into a skillet over medium high heat with a bit of oil for two minutes, then add the white asparagus(I haven't tried green).
- Cook for five more minutes, stirring often, and then add the chiles, cook for 3 minutes or until the chiles are just soft and giving off their aroma. Squeeze the lime juice over the pan and scrape the bottom of the skillet, to get all the brown bits up(if any).
- Add the chicken broth, and cumin.
- Stir, reduce heat and simmer for 5 minutes, or until the asparagus is cooked through.
- Fill the tortillas with equal parts filling, and cheese, and bake in the oven, flipping once, until browned on both sides, about 5 minutes per side.
- Serve with pico de gallo, sour cream, and guacamole, with shredded iceberg salad.
- You can also do it in a pan, but for a family, I find the oven the fastest way to do it.
Nutrition Facts : Calories 346.1, Fat 13.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 647.7, Carbohydrate 41.3, Fiber 4.9, Sugar 5.3, Protein 16
ROASTED ASPARAGUS AND RED ONION QUESADILLAS
Categories Cheese Onion Appetizer Bake Broil Super Bowl Vegetarian Asparagus Poker/Game Night Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre
Number Of Ingredients 11
Steps:
- For Quesadillas:
- Preheat oven to 500°F.
- In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
- Preheat broiler.
- Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
- Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
- Make cumin lime cream while quesadillas broil.
- For Cumin Lime Cream:
- In a small bowl, whisk together well cream ingredients.
- Cut quesadillas into wedges and serve with cumin lime cream.
BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA
Categories Egg Pepper Vegetable Breakfast Brunch Bake Easter Vegetarian Dinner Lunch Buffet Asparagus Zucchini Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 as part of a brunch menu
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
- Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
- Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
- In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.
GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS
Make and share this Grilled or Oven Roasted Bell Peppers and Asparagus recipe from Food.com.
Provided by ARathkamp
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fire up the grill or preheat oven to 400 degrees.
- Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
- Line a cookie sheet with foil.
- Trim asparagus and cut off hard ends.
- Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
- Coat vegetables with salt and fresh ground black pepper.
- Dirzzle butter sauce over vegetables. Toss to coat evenly.
- Bake for 20 minutes or until asparagus is just tender, but still crisp.
ASPARAGUS, SQUASH & RED PEPPER SAUTE
The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS PEPPER SALAD
I made up this recipe when I needed a last-minute potluck dish and I had a lot of asparagus on hand. This salad went over so well that I serve it again and again. No one seems to get tired of it. -Beverly Scalise of Bend, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a bowl, combine the peppers, onions and asparagus. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 3-4 hours before serving.
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED ASPARAGUS AND YELLOW PEPPER SALAD
This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.
Provided by Kim
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
- Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
- In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
- In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g
SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS
Some of you may want to steam the asparagus first but I like the taste of crunchy asparagus just heated through - Look at the fat and calorie count of this recipe
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
- Remove from heat and season with salt& pepper and the vinegar.
Nutrition Facts : Calories 46.2, Fat 1.9, SaturatedFat 0.3, Sodium 3.4, Carbohydrate 6.2, Fiber 2.8, Sugar 2.9, Protein 2.8
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