March 08, 2013


Broccolini, Shallot & Parmesean Quesadilla

Quesadilla is such a fun word to say, you know the drill full pronunciation of the "L"s. But perhaps more importantly, this is a really fun food to eat. It is easy to pack a variety of vegetables into a quesadilla & the melted, cheesy goodness can right even the worst of days. This is comfort food at its finest.

2 tsp olive oil
1/2 bunch broccolini, hard ends trimmed off
1 shallot, sliced
1 clove garlic, sliced
1/4 block parmesean cheese, shredded 
2 flour tortillas (we used whole wheat, flex seed variety)

1. warm the olive oil over medium heat. add broccolini, shallot & garlic. saute until shallot begins to brown a bit. set aside sauteed vegetables in a bowl.

2. place one of the tortillas into the same pan. if there is not enough of an oil sheen, add a sprinkle or two of olive oil more to coat the pan. as the tortilla toasts, pack the sauteed vegetables on top of the tortilla. then add shredded cheese to cover vegetables. top with the second tortilla.

3. wait for the cheese & vegetables to set and for the bottom of the tortilla to begin to brown before flipping. timing here is everything, but the more the ingredients have had a chance to set, the easier it will be to flip.

4. use a wide spatula to flip the quesadilla & allow the other side to crisp. once ready, I use a pizza cutter to slice the quesadilla into smaller pieces.

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