Broccoli and Cheddar Quesadillas
Ingredients
- 2 cups broccoli florets
- 12 ounces grated cheddar cheese
- 4 12-inch flour tortillas
- Vegetable oil Vegetable oil Vegetable oil
- 1 medium avocado
- Sour cream Sour cream Sour cream
- 1/2 red onion red onion
- 1 tomato tomato
- 1 jalapeño jalapeño
- lime juice lime juice lime juice
- Pinch Pinch kosher salt
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Instructions
- Bring a medium pot of salted water to a boil. Add the broccoli and blanch until it’s bright green and fork tender, about 3 minutes. Then drain the broccoli, let it cool slightly and chop it finely.
- If you’re using the Dad Add, now would be a good time to chop that stuff up (highly recommended). Combine the minced ingredients in a bowl and set aside.
- Preheat a large skillet over medium-low heat.,If you haven't already grated your cheese, do it now.
- Brush one tortilla lightly with vegetable oil on one side and add it to the warmed skillet, oiled side down. Sprinkle a loosely packed cup of grated cheese (about 3 ounces) on one half of the tortilla. Top with 1/2 cup of chopped broccoli.,Fold the tortilla over to cover the filling and form a half-circle. Cook the quesadilla for about 3 minutes per side until it’s crispy and the cheese is melted.,Repeat with making the other quesadillas. (Though if you’re good—and your skillet is large enough—you can make two at a time in the same skillet!)
- Cut the quesadillas into triangular segments, and serve with sour cream, avocado, and the spicy pico!,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original