Corn and Asparagus Quesadillas

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Title: Corn and Asparagus Quesadillas
Categories: Breads, Dips, Sandwiches, S_living, Main dish
Yield: 4 Servings

--------------------------------NORMA WRENN--------------------------------
8 (8") flour tortillas
3 c Sargento Fancy Supreme
Colby-Jack Cheese
1/2 c Chopped Vidalia or other
Sweet onion
1 1/2 c Fresh thin asparagus (about
9 to 10 stalks); cut into
1-inch pieces
1 c Fresh or frozen; thawed
Whole kernel corn
2 lb Cooked shrimp (optional_
Toppings: sliced avocado,
Commecial salsa, sour cream

Place 4 tortillas on 2 ungreased baking sheets.
Sprinkle each evenly with cheese, onion, asparagus,
corn and shrimp, if desired. Top with remaining
tortillas. Bake at 450 degrees for 8 to 12 minutes or
until tortillas are slightly crisp and cheese is
melted.

To serve, cut quesadillas into quarters; serve with
desired toppings: Turkey, Beef, Chicken, Hot Sauce. 4
to 8 servings

Source: Southern Living Cooking School

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