Broccoli Cheese Quesadillas

These are SO delicious! The charred broccoli and zucchini are a perfect match. I used Siete Cassava Flour Tortillas and they were perfect, but you can use whatever Tortillas you’re comfortable with.

INGREDIENTS

3 Tbsp extra virgin olive oil, plus more for cooking
1 head broccoli, cut into florets
kosher salt and black pepper
1 medium zucchini, and or yellow summer squash, sliced into rounds
1 medium shallot, thinly sliced
1/2 cup fresh cilantro or basil, chopped
4 whole wheat or regular flour tortillas
3/4 cup shredded sharp cheddar cheese, and or Monterey Jack
Plain greek yogurt or sour cream, sliced avocado, and fresh limes, for serving

For the Chipotle Sesame Sauce:

2 chipotle peppers in adobo, finely chopped, plus 2 tablespoons adobo sauce
3 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 Tbsp honey
2 Tbsp toasted sesame seeds
kosher salt

DIRECTIONS

• Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the broccoli. Let cook, undisturbed, until the broccoli begins to char on the bottom, but is bright green on top, 4-5 minutes. Add the zucchini and shallots and cook another 3-4 minutes, until the zucchini begins to char. Remove from the heat and stir in the cilantro and/or basil.

• Meanwhile, make the chipotle sesame sauce by stirring together all ingredients in a glass jar.

• Lay the tortillas flat on a clean counter. On top of 2 tortillas, evenly layer the cheeses and broccoli/zucchini, drizzle with chipotle sauce, then place the remaining 2 tortillas on top.

• Heat olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, into the skillet and cook until golden on each side, about 4-5 minutes per side.

• Serve topped with avocado, yogurt, and chipotle sauce.