I’ve made quesadillas out of most everything. It’s just a great quick meal. For this one, I used leftovers in our fridge. I actually made one “sandwich” using a wonderful roll, and one using a wholewheat quesadilla. The asparagus was from our garden. I steamed it, and marinated it in garlic olive oil, but you could roast it with olive oil and lemon zest, or cook it whatever your favorite way is. This is the season for asparagus, so use it every way you can.
I used my homemade mayonnaise, but if you have plain mayo, you might want to stir in about 1/8 tsp pressed garlic (just a little) and a little sriracha for spice.
Don reminded me, this is a perfect recipe for leftover pork tenderloin (or loin), because you can’t overcook the meat.