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broccoli carrot fresh cilantro jalapeno peppers extra-virgin olive oil tomatoes white onion cold leftover flour tortillas cheese sour cream
Viewed: 19 - Published at: 6 years agoIngredients
- 1 small head broccoli, cut into small florets, stems reserved
- 1 carrot, thinly sliced
- 2 limes (1 juiced, 1 cut into wedges)
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup chopped pickled jalapeno peppers, plus 3 tablespoons of the brine
- 1/4 cup extra-virgin olive oil, plus more if needed
- 3 plum tomatoes, diced
- 1/4 small white onion, diced
- 3 cups crumbled cold leftover Slow-Cooker Meatloaf
- 3 burrito-size flour tortillas
- 2 cups shredded Mexican cheese blend or sharp cheddar (about 8 ounces)
- Sour cream, for serving
Method
- Preheat the oven to 400 degrees F. Put the broccoli florets in a microwave-safe bowl and add 2 tablespoons water.
- Cover with plastic wrap and microwave until tender, about 3 minutes; set aside.
- Meanwhile, trim the broccoli stems and peel into wide ribbons using a vegetable peeler; transfer to a large bowl.
- Add the carrot, half each of the lime juice, cilantro and jalapenos, the brine and 3 tablespoons olive oil; toss.
- Drain the florets and rinse under cold water; add to the salad and toss.
- Combine the tomatoes, onion and remaining lime juice, cilantro and jalapenos in a bowl.
- Mix half of the salsa with the meatloaf.
- Divide the meatloaf mixture among the tortillas, spreading it on one side.
- Top with the cheese, then fold the tortillas in half over the filling.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Working in batches and re-oiling the skillet as needed, cook the quesadillas until golden, 1 to 2 minutes per side.
- Transfer to a baking sheet and bake until the cheese melts, 5 minutes.
- Cut the quesadillas into wedges and serve with the sour cream, remaining salsa, lime wedges and broccoli salad.
- Photograph by Charles Masters
