Spicy Pepper & Onion Quesadillas with Roasted Broccoli Salad

Spicy Pepper & Onion Quesadillas

with Roasted Broccoli Salad

40 MIN
2 Servings
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From the Test Kitchen

In this zesty Tex-Mex dish, quesadillas are loaded with melty Monterey Jack cheese and sweet peppers and onion—sautéed with chipotle chile paste for a kick of heat. A mashed avocado dipper provides cooling contrast for the spicy quesadillas, while creamy dressed broccoli tossed with roasted peanuts makes for a unique side.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
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tips & techniques
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. Grate the cheese on the large side of a box grater. Roughly chop the peanuts. Halve the lemon crosswise, discarding any seeds. Pit, peel, and medium dice the avocado. Place in a bowl with half the sour cream or crema and the juice of 1 lemon half; 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. Roast 16 to 18 minutes, or until lightly 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 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 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 the tortillas with the grated cheese and cooked vegetables; 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 cut in half.

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

To the bowl of roasted broccoli, add the chopped peanuts, remaining sour cream or crema, and the juice of the remaining lemon half. 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!

Tips from Home Chefs

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. Grate the cheese on the large side of a box grater. Roughly chop the peanuts. Halve the lemon crosswise, discarding any seeds. Pit, peel, and medium dice the avocado. Place in a bowl with half the sour cream or crema and the juice of 1 lemon half; 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. Roast 16 to 18 minutes, or until lightly 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 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 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 the tortillas with the grated cheese and cooked vegetables; 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 cut in half.

6 Dress the broccoli & serve your dish:

To the bowl of roasted broccoli, add the chopped peanuts, remaining sour cream or crema, and the juice of the remaining lemon half. 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:
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