Broccoli and Cheddar Quesadillas

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. Preheat a large skillet over medium-low heat. If you haven't already grated your cheese, do it now.

3. 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.

4. Serve the quesadillas: Cut the quesadillas into triangular segments, and serve with sour cream, avocado, and the spicy pico!