Spicy Onion & Pepper Quesadillas with Creamy Roasted Broccoli
Customer Favorite

Spicy Onion & Pepper Quesadillas

with Creamy Roasted Broccoli

Group Created with Sketch. 45 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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In this zesty Tex-Mex dish, quesadillas are loaded with two kinds of cheese and sweet peppers and onion—sautéed with chipotle chile paste for a kick of smoky heat. A mashed avocado dipper provides cooling contrast, while crema-dressed broccoli tossed with crunchy peanuts makes for a unique side.

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Spicy Onion & Pepper Quesadillas with Creamy Roasted Broccoli
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Prepare the ingredients & mash the avocado:
1 Prepare the ingredients & mash the avocado:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Crumble the queso blanco into small pieces. Quarter and deseed the lemon. Pit, peel, and medium dice the avocado. Place in a bowl with half the crema and the juice of 2 lemon wedges; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer the roasted broccoli to a large bowl.

Cook the vegetables:
3 Cook the vegetables:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Assemble the quesadillas:
4 Assemble the quesadillas:

While the broccoli continues to roast, place the tortillas on a work surface. Top one side of each tortilla with the crumbled queso blanco, cooked vegetables (you may have extra), and cheese curds (tearing into small pieces before adding). Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables.

Cook the quesadillas:
5 Cook the quesadillas:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each quesadilla.

Dress the broccoli & serve your dish:
6 Dress the broccoli & serve your dish:

To the bowl of roasted broccoli, add the peanuts, remaining crema, and the juice of the remaining lemon wedges. Stir to combine; season with salt and pepper to taste. Serve the cooked quesadillas with the dressed broccoli and mashed avocado on the side. Enjoy!

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Prepare the ingredients & mash the avocado:
1 Prepare the ingredients & mash the avocado:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Crumble the queso blanco into small pieces. Quarter and deseed the lemon. Pit, peel, and medium dice the avocado. Place in a bowl with half the crema and the juice of 2 lemon wedges; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer the roasted broccoli to a large bowl.

Roast the broccoli:
Cook the vegetables:
3 Cook the vegetables:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

4 Assemble the quesadillas:

While the broccoli continues to roast, place the tortillas on a work surface. Top one side of each tortilla with the crumbled queso blanco, cooked vegetables (you may have extra), and cheese curds (tearing into small pieces before adding). Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables.

Assemble the quesadillas:
Cook the quesadillas:
5 Cook the quesadillas:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each quesadilla.

6 Dress the broccoli & serve your dish:

To the bowl of roasted broccoli, add the peanuts, remaining crema, and the juice of the remaining lemon wedges. Stir to combine; season with salt and pepper to taste. Serve the cooked quesadillas with the dressed broccoli and mashed avocado on the side. Enjoy!

Dress the broccoli & serve your dish: