Ingredients

• 4 tablespoons olive oil
• 2 cups chopped asparagus
• 2 cups chopped baby bella mushrooms
• 1 cup chopped sweet onion
• 1/4 cup chardonnay
• Salt and freshly ground black pepper
• 5 tomatillos
• 3 serrano chiles
• 1 whole clove garlic
• 12 corn tortillas
• 1 cup grated Monterey jack cheese
• 1 cup goat cheese
• 1/2 cup chopped fresh cilantro

Instructions

1. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.
2. Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.
3. Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
4. Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
5. Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.
6. Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.