• 1 ½ tablespoons olive oil
  • 2 cups cherry tomatoes, halved
  • salt and pepper to taste
  • 8 roasted asparagus stalks with 1-inch cut off from bottoms
  • 2 tablespoons butter
  • 1 onion thinly sliced
  • 4 flour tortillas
  • 2 cups Cacique® Manchego Cheese, grated, divided
  1. In a large frying pan over medium high heat, heat olive oil.
  2. Add tomato halves and sprinkle with salt and pepper.
  3. Cook on each side for approximately 7 to 8 minutes. Remove pan from flame. Set aside to cool.
  4. In a large frying pan over a medium heat, melt butter coating the pan.
  5. Add onions to pan and sauté for approximately 20 minutes; Stir frequently until onions are browned and caramelized.
  6. Transfer caramelized onions to a separate bowl and set aside.
  7. Heat a comal or large pan over a medium heat.
  8. Place one flour tortilla in the center.
  9. Sprinkle with 1/2 cup of Cacique® Manchego cheese, 1 tablespoon blistered tomatoes, 2 asparagus spears, and 2 tablespoons caramelized onions.
  10. Fold tortilla in half and cook on each side until tortilla is golden brown, crisp and cheese has melted.
  11. Repeat with remaining ingredients.
  12. To serve, transfer quesadillas to a cutting board and slice in half.