Asparagus and Mushroom Quesadillas

Transform a Mexican favourite into an extraordinary appetizer with this quick and easy quesadilla recipe.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Makes: 12 servings
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All You Need

  • 1 tsp (5 mL) McCormick Gourmet Cumin Seed
  • 4 slices bacon
  • 1 tbsp (15 mL) butter
  • 1 bunch asparagus, trimmed and cut into 1 1/2-in (4 cm) pieces
  • 2 cups (500 mL) sliced mushrooms
  • 3/4 tsp (3 mL) McCormick Gourmet Garlic Salt
  • 6 flour tortillas, 6-in (15 cm)
  • 2 green onions, thinly sliced
  • 1 cup (250 mL) shredded Monterey Jack cheese


  1. Preheat oven to 450°F. Lightly toast cumin seeds in large skillet on medium heat about 3 minutes, shaking pan frequently. Remove seeds from skillet. Set aside

  2. Cook bacon in same skillet on medium-high heat until crisp. Drain on paper towels. Crumble when cool. Discard drippings. Melt butter in skillet on medium heat. Add asparagus; cook and stir 2 to 3 minutes. Add mushrooms and garlic salt; cook and stir 2 minutes or until asparagus is tender-crisp

  3. Place tortillas on large baking sheet. Top with vegetable mixture. Sprinkle evenly with green onions, cheese, bacon and cumin

  4. Bake 10 minutes or until cheese is melted. Cut into wedges and serve immediately


Need a little inspiration? We’re ready with a few suggestions.