1 head of broccoli (using both florets and stalk)
1 large onion (preferably red)
2 Annaheim peppers or one good sized green bell pepper (neither are spicy)
1 medium tomato (I prefer a couple grape tomatoes because they're sweeter)
about 16 oz/ 2 cups cheddar & monterey jack cheese
one package 10 burrito size flour tortillas
olive oil to suautee
red pepper or chilli powder (depends on if you want it spicy)
sour cream (easily substituted by plain yogurt)
salsa or hot sauce of your choice
guacamole (1 fresh avocado mashed or blended ina food processor with a bit of lemon to prevent browning)
To start, prepare all the vegetables. I start by chopping broccoli into smaller than bite size (so they'll lay flat in the tortilla). Then I dice the onion, pepper and tomato. Set these aside and heat a frying pan with some olive oil. I carmelize the onions while I steam the broccoli for a minute or two in the microwave. After the broccoli steams, I add it to the onion and dash a little of each of the spices in. Then I add the peppers and tomato. Add more spice and oil as needed.
I usually use the same pan as a griddle so that the flavor is on the tortilla, too. So that means set the vegetables aside. It can also go faster to just use a couple pan or a large griddle. I start by warming a tortilla in the pan, turning to prevent burning, when it's warm I then sprinkle cheese on half the surface and take spoonful of veggies and fold the tortilla, turning the quesadilla wwhen one side is golden brown.
These are really tasty with a sweet salsa or hot sauce, especially to complement the cinnamon.
See my other recipes for homeade side dihes and dips.
Pairs Well With
I'm a vegetarian and this is one of the first recipes I learned, thanks to my fellow vegetarian Aunt Liz. This is a simple fresh recipe using broccoli as the main ingredient and many optional condiments. You could also So for all you Lacto-Ovo vegetarians...To make four big servings, I usually use this much of everything: