Roasted Asparagus and Red Onion Quesadillas

I'm sure most of you are aware of the tornadoes that devastated much of Alabama yesterday.  I work in Tuscaloosa and was there when the tornado touched down.  Me and my family are safe and doing well, but sadly many people are hurting tonight.  The damage in Tuscaloosa and all over the state is heartbreaking.  Many have lost loved ones, many have lost their homes,  and streets that I have seen my whole life are now unrecognizable...Please keep the people effected by the tornadoes in your thoughts and prayers.

Luckily we have electricity, so we can have home cooked meals. 

So for a very simple dinner I whipped up these quesadillas.

Roasted Asparagus and Red Onion Quesadillas

1 lb asparagus, tough ends trimmed

1 large red onion, cut into eighths

8 oz pepper jack cheese, shredded

3 tbs olive oil

8 6-inch tortillas, I used whole wheat

Preheat the oven to 500 degrees.  On a shallow baking sheet toss the asparagus and red onion with olive oil.  *It is important not to crowd the vegetables in pan, so you might need to use two pans.  Season with salt and pepper.  Roast the vegetables until they are lightly browned, about 10 minutes.  Stir the pan halfway through cooking.  Allow the vegetables to cool slightly and cut the asparagus into 1/2 inch pieces.  Heat  a nonstick skillet coated with cooking spary over medium heat.  Add a tortilla, top with 1/4 of the vegetables and 1/4 of the cheese.  Top with the another tortilla and cook until the tortillas are browned on both sides.  Repeat until you have made four quesadillas.  Serve with sour cream and salsa.

These make a great simple dinner, but they also would make great appetizers.