Broccoli Cheese Quesadilla with Chipotle Sauce
Skillet charred broccoli and summer squash, layered between tortillas, topped with a sprinkling of cheese and cooked until golden crisp.
Calories: 557kcal
Ingredients
- 3 tablespoons extra virgin olive oil, plus more for cooking
- 1 head broccoli, cut into florets
- kosher salt and black pepper
- 1 medium zucchini, and or yellow summer squash, sliced into rounds
- 1 medium shallot, thinly sliced
- 1/2 cup fresh cilantro or basil, chopped
- 4 whole wheat or regular flour tortillas
- 3/4 cup shredded sharp cheddar cheese, and or Monterey Jack
- plain greek yogurt, sliced avocado, and fresh limes, for serving
Chipotle Sesame Sauce
- 2 chipotle peppers in adobo, finely chopped, plus 2 tablespoons adobo sauce
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons toasted sesame seeds
- kosher salt
Instructions
- 1. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the broccoli. Let cook, undisturbed, until the broccoli begins to char on the bottom, but is bright green on top, 4-5 minutes. Add the zucchini and shallots and cook another 3-4 minutes, until the zucchini begins to char. Remove from the heat and stir in the cilantro and/or basil.2. Meanwhile, make the chipotle sesame sauce by stirring together all ingredients in a glass jar. 3. Lay the tortillas flat on a clean counter. On top of 2 tortillas, evenly layer the cheeses and broccoli/zucchini, drizzle with chipotle sauce, then place the remaining 2 tortillas on top.4. Heat olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, into the skillet and cook until golden on each side, about 4-5 minutes per side. 5. Serve topped with avocado, yogurt, and chipotle sauce. Add plenty of lime. EAT.
Nutrition
Calories: 557kcal