1 onion, sliced thin
4 cloves garlic, minced
1 jalapeño, mined
1 binch of asparagus, sliced into thin coins
12 oz shredded Oaxacan or Jack cheese
Queso fresco, crumbled
In a large pan heat 1 tbsp oil over medium cook the onions, garlic and jalapeño until soft, stir in the asparagus and cook for 2 minutes or until bright green.
Prepare a griddle or large pan, spread 1/3 c Oaxacan cheese on a tortilla, top with Asparagus filling top with a little more cheese and a tortilla. Cook on each side until cheese is melted.
Top with cilantro, queso fresco and salsa.