Broccoli Quesadillas Food

BEEF QUESADILLAS WITH BROCCOLI SLAW

Steps:

• Toss the broccoli slaw, radishes and 2 tablespoons cilantro in a large bowl. Add the lime juice and 1 tablespoon olive oil; season with salt and pepper and toss. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the beef, chili powder and cumin and season with salt and pepper. Cook, breaking up the meat, until browned, 2 to 3 minutes. Stir in the salsa. Transfer the mixture to a bowl and stir in the remaining 2 tablespoons cilantro; set aside. Wipe out the skillet.
• Spread the beef mixture on one half of each tortilla and top with the cheese; fold in half to cover the filling. Heat 1/2 tablespoon olive oil in the skillet over medium heat. Add 2 quesadillas and cook until the cheese melts and the tortillas are golden, 2 to 3 minutes per side. Transfer to a cutting board. Repeat with the remaining 1/2 tablespoon olive oil and quesadillas.
• Cut the quesadillas into wedges. Serve with more salsa and the broccoli slaw.

VEGETABLE QUESADILLAS

Steps:

• Preheat oven to broil. Line a baking sheet with aluminum foil.
• Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
• Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

BROCCOLI AND RED ONION QUESADILLAS

Steps:

• Make the broccoli filling. Steam the broccoli crown for four minutes, then remove from the heat. Rinse with cold water and pat dry. Slice 1/4 inch thick. Heat the oil over medium-high heat in a large, heavy frying pan, and add the red onion. Cook, stirring, until tender and seared on the edges. Add the sliced broccoli. Cook, stirring, until seared on the edges, about three minutes. Stir in the cilantro or epazote, season with salt and pepper, and remove from the heat. Taste and adjust seasoning.
• In a microwave: Place a corn tortilla on a plate. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in a pan. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place another tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

BROCCOLI QUESADILLAS

Steps:

• Preheat griddle or heavy skillet over medium heat for 3 minutes. Add a flour tortilla or two and sprinkle each with about 1/2 cup cheese.
• Divide broccoli (about 1 cup per quesadilla) between tortillas, sprinkling it over the cheese, then divide remaining cheese over broccoli.
• Top each tortilla with a second tortilla and cook for several minutes, until bottom of lower tortilla is light gold.
• Flip quesadilla over and cook on second side until bottom is golden. Cheese should be completely melted. Remove from pan and slice into wedges. Serve hot or warm. Cut into smaller wedges for appetizers.

POTATO QUESADILLAS

Steps:

• In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.