One of the nicest things about living where we live is that we walk to and fro work. (I won’t lie: during the week, I get to feeling pretty self-righteous about the numbers on my Jawbone. Of course, those numbers take a swan dive off a very high cliff on weekends, when I prioritize catching up on all my Hart of Dixie.)
Sometimes, I walk home with my friend and co-worker, K. We spend most of the walk talking food. Tonight, K suggested making these – inspired by Smitten Kitchen.
Broccoli & Cauliflower Quesadillas
- 1 bag mixed broccoli & cauliflower florets
- olive oil
- salt, pepper, chili powder
- 1/2 large onion or 1 medium onion, sliced
- 1 poblano pepper, seeded and roughly chopped
- 1 jalapeno, seeded and roughly chopped
- juice from 1/2 lime
- 3-4 scallions, chopped
- about 2 cups shredded sharp cheddar cheese
- flour tortillas
- optional: sour cream, cilantro, avocado
- Preheat the oven to 400 degrees. Scatter the broccoli and cauliflower florets in a large baking pan, coat with a bit of olive oil, and toss with salt, pepper, and a dash of chili powder. Roast for about 20 minutes.
- As the florets roast, heat olive oil in a saute pan, add the onions and cook over medium heat for a few minutes, until translucent. Add the jalapeno and poblano peppers and cook another 5-6 minutes.
- When the florets are done roasting, add to a food processor and roughly pulse them just a few times – you don’t want them turning them to mush. Add the lime juice and give a quick stir with a fork.
- Build your quesadilla: spread the broccoli/cauliflower mixture over one tortilla, add the onion and peppers over it, top with cheese and a couple of scallions. Cover with one more tortilla on top. Heat a large grill pan over medium heat and cook the quesadilla for about 3 minutes before flipping – very carefully – to the other side, and cooking another 2-3 minutes.
- Cut into wedges and serve with a bit of sour cream (I gussied mine up with a little lime juice and cumin), cilantro, and avocado.
Did I use one too many pans to make…quesadillas? While we’re on the subject, does anyone need to use a food processor to make…quesadillas? Yes, and absolutely not, respectively. Still, these were delicious (although honestly, how could they not be, between veggies, cheese and carbs?!). I think the Husband will be mighty pleased to find these in his lunch bag tomorrow.