Cornish Asparagus Quesadilla with Strawberry Salsa
Servings Prep Time
2 15
Cook Time Passive Time
30 15
Servings Prep Time
2 15
Cook Time Passive Time
30 15
Ingredients
Tortilla (Makes 10 Tortillas)
  • 3cups flourCornish Bakehouse
Salsa
Asparagus Filing
Quesadilla Cheese filling
  • 2Cups Cornish cheeseA cheese that can be melted. We used Cornish Jack.
Instructions
Making The Tortilla
  1. Mix together the flour, water, oil and salt in a mixing bowl. Mix with a wooded spoon. When the flour comes together, take the mix out and put on a floured table. Knead the flour for 5 minutes. Clingfilm the bowl and leave to rest for 15 minutes. After it has rested take out of the bowl and knead for a couple of minutes. Split the dough ball in to 10. Take a dough ball and roll it out as thin as possible on a piece of floured foil. You want to roll it out to just larger than the size of a plate so that once rolled you can use a plate as a template to cut a round tortilla. As you have rolled it out on foil you can then place in straight into the oven or if you are making a few then roll them all out on to separate bits of foil and then cook together. Place them in a hot oven for about 5 minutes. They are done once all the flour has been cooked through. Once taken out of the oven they should be soft a pliable. If you cook them for too long they will go crunchy.
Salsa
  1. Finely chop the onions, cube the cucumber and slice the strawberry’s. Add salt and the pickled onion juice.
Asparagus Filling
  1. Slice the onions and fry them gently until they are soft and starting to caramelise. Add a chopped chilli. Either steam or cook the the asparagus in boiling water till al dente. Add the asparagus and spinach to the onions, once the spinach has wilted add the creme fraiche and mix together.
Making The Quesadilla
  1. Take the cooked tortilla wrap and place in frying pan. Sprinkle the wrap with cheese and add then add the cooked asparagus mix to half of the wrap. Fold the other half of the wrap over the asparagus mix to create a sandwich. Pat down with a spatula and leave to cook for a minute. Flip the wrap over to cook on the other side for a few minutes. Its cooked once the cheese is melted which shouldn’t take long.
Recipe Notes

The  cheese, onions and spinach  are a perfect combination. The creme fraiche and chilli helps bind them together and encourages the flavours of their juices to combine together. It’s gooey with cheese and a little sloppy with the sauce, the asparagus gives the filling more substance and delicate flavour. The tortilla is wholesome, flavoursome and crunchy The onions and the pickled onion juice in the salsa helps cut through the cheese and then the cucumber and strawberry provides a freshness and  a palette cleanse getting you ready for the next bite.

I hope you all enjoyed this recipe and are able to get some inspiration from it . If you need any tips or have any comments then please let me know.

Enjoy

Whealfood x