Step 1

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.

Step 2

Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.

Step 3

Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.

Step 4

Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.

Step 5

Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.

Step 6

Serve each quesadilla with the tomatillo salsa, some goat cheese crumbled on top and garnish with fresh cilantro.