Broccoli & Cauliflower Quesadillas

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

The Verdict:

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.