This meal was the least planned of the five meals under $50 series. I changed my mind about what I would make a few times, but when I had to buy a package of 10 tortillas for the turkey and black bean tacos, I knew that I would make quesadillas. I wasn't sure how well the ricotta would work, but it was actually quite good since it is usually pretty creamy. I personally really enjoyed the simplicity and freshness of these quesadillas, but I did have the sense that they were missing something, but I couldn't put my finger on what that might be - maybe a sauce?
So we have another round of 5 meals under $50 completed. It was a week full of delicious, and mostly easy, meals. We will do a third round sometime in May and I'd love to hear what you'd like to see during that week. Perhaps a fully vegetarian week? Or gluten-free? Or a week of pizza? Let me know and I'll see what I can do! (See the shopping list for April with links to all five recipes and also the March version).Asparagus and Chicken Quesadilla
Takes 35 minutes
6 flour tortillas
1 chicken breast, cooked and slice thinly*
1 bunch asparagus, cut into 2 inch pieces
300 gram container skim ricotta cheese
1 teaspoon lemon juice
1 clove garlic
Zest from one lemon
Kosher salt and freshly ground pepper
Preheat the oven to 425°F.
Stir lemon zest, minced garlic, salt, and pepper into the ricotta cheese. Squeeze a bit of lemon juice onto the asparagus spears. Lay the tortillas on a baking sheet. Spread the ricotta onto the tortillas and arrange the chicken and asparagus on top. Then, bake the dressed tortillas for 30 minutes. Remove the tortillas, then place one tortilla on top of another, with the cheese sides together. Cut in half and serve.
*I cooked the chicken when I made the Soy-Ginger Noodles. This dish is much quicker if you've already cooked the chicken.