For a really hearty meal, serve with side dishes of beans and rice. Or make the quesadillas an accompaniment to grilled fish, such as halibut or flounder.
Alternate: Replace the asparagus with green beans or bell pepper strips.
1. To make the asparagus filling: In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until softened. Add the garlic, chili powder, cumin, cinnamon, and pepper. Stir for 1 minute.
2. Add the asparagus, tomatoes, and cilantro. Cook, stirring occasionally, for 3 minutes, or until the flavors are blended. Transfer the mixture to a large bowl.
3. To assemble the quesadillas: Divide the asparagus filling among the tortillas, positioning it on one half of each. Sprinkle with the Monterey Jack. Fold the tortillas in half.
4. Clean the skillet and coat it with cooking spray. Heat over medium-high heat. Add 2 tortillas and cook for 2 minutes per side, or until golden. Press with a spatula to flatten slightly. Repeat with the remaining tortillas.
5. To serve, cut each quesadilla in half and top with the salsa, tomatoes, and cilantro.
Recipe courtesy of the Rodale Recipe Finder.