Roasted Asparagus and Red Onion Quesadillas

• 1 lb asparagus, trimmed and cut into 1/2-inch-thick slices
• 3 tablespoons olive oil
• 1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
• eight 6- to 7-inch flour tortilla
• 12 lb monterey jack pepper cheese, coarsely shredded (a 2x5 log) or 12 lb goat cheese (a 2x5 log)
• 14 cup finely chopped fresh cilantro (optional)

1. Preheat oven to 500F In a large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well.
2. Roast in oven, stirring about every 5 minutes.
3. Using another large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well.
4. When onions have been roasting for about 25 minutes, add asparagus to oven and roast for additional 10 minutes, stirring halfway, until tender and lightly browned.
5. Preheat broiler.
6. Grease a large baking sheet.
7. On sheet, arrange 4 tortillas in one layer and divide vegetables, cheese, and coriander among them.
8. Cover quesadillas with remaining 4 tortillas.
9. Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes.
10. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
11. Cut quesadillas into wedges and serve.

olive oil, red onion, eight, pepper cheese, fresh cilantro

Taken from www.food.com/recipe/roasted-asparagus-and-red-onion-quesadillas-353275 (may not work)