Asparagus And Zucchini Quesadillas

• 1/2 onion-sliced
• 1 large zucchini, thinly sliced
• 6-8 asparagus stalks- halved and then sliced lengthwise
• 2-3 garlic cloves- diced
• .5 teaspoons cumin seeds
• .5 teaspoons ground cumin
• generous salt and pepper
• 1-2 cups shredded cheese (a mix of jack and something smoked-gouda or smoked cheddar)
• 4 flour tortillas (8 inch for optimal filling/dilla, but smaller or bigger would work)
• EVOO for brushing
• 1-2 tablespoons EVOO for cooking
• pinch red pepper flakes

1. Heat oven to 400 degrees. Heat oil in large skillet, and add cumin seeds, onions, and asparagus. Cook until fragrant and slightly tender. Add zucchini, salt, and pepper, and continue cooking until tender and slightly saucy.
2. Assemble on a cookie sheet: 1 tortilla, handful of cheese (desired amt), half of mixture, handful of cheese, 2nd tortilla (x2). Brush top of tortilla w/EVOO, and bake for 5-10 min, until golden, flip, brush w/EVOO, repeat.
3. Enjoy with sour cream and cilantro!

onion, zucchini, then, garlic, cumin seeds, ground cumin, generous salt, shredded cheese, flour tortillas, brushing, cooking, red pepper

Taken from food52.com/recipes/4032-asparagus-and-zucchini-quesadillas (may not work)