2 cups broccoli florets
12 ounces grated cheddar cheese (about 4 loosely-packed cups)
4 large 12-inch flour tortillas
Vegetable oil, for tortillas
1 medium avocado, sliced thin or chopped for serving
Sour cream, for serving
1/2 red onion, minced
1 ripe tomato, minced
1 jalapeño, seeded and minced
Fresh lime juice
Pinch of salt


1.Blanch and chop the broccoli: 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.
2.Make the pico de gallo: 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.
3.Preheat a large skillet over medium-low heat: If you haven't already grated your cheese, do it now.
4.Assemble and cook the quesadillas: 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!)
5.Serve the quesadillas: Cut the quesadillas into triangular segments, and serve with sour cream, avocado, and the spicy pico!

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