Southwestern Spiced Asparagus Quesadillas

filling:
1 Tbsp olive oil
1 large onion, diced
1/2 tsp chili powder
2 garlic cloves, minced
1/2 tsp cinnamon
1/2 tsp cumin
1/8 tsp red pepper flakes
6 grape tomatoes, quartered
1 lb. fresh asparagus, trimmed, cut into 2 inch pieces, lightly steamed
1/4 cup fresh cilantro, chopped

quesadillas:
6 tortillas
1/2 cup Monterre Jack cheese, shredded
6 cherry tomatoes, halved
1 cup salsa
1/4 cup fresh cilantro, minced

Make the filling first: Heat the oil in a large skillet. Add the onion and cook until softened slightly. Add the chili powder, garlic, cinnamon, cumin and pepper, and cook, stirring just for a minute.  Now add the tomatoes, asparagus and cilantro. Cook briefly, about 2 or 3 minutes, then transfer the mixture to a large bowl.

Now make the quesadilla: Use the asparagus filling and divide it among the tortillas, placing it on one half of each tortilla. Sprinkle cheese evenly on top and fold tortilla in half.

Spray cooking oil into large skillet and warm over medium high head. Add 2 tortillas and cook for 2 minutes on each side. Flatten slightly using a spatula. Repeat until all tortillas have been cooked.

Remove to a cutting board and slice each quesadilla in half and top with tomatoes, salsa, and cilantro before serving. Serves 6.