Spinach, Broccoli, and Red Onion Quesadillas
Tender Garden-fresh broccoli, spinach and thinly sliced red onions make this a green goddess of a quesadilla. Every time I work with a new vegetable from the garden, I am blown away by how crisp and fresh it tastes.
My go to combination of cheese for quesadillas is usually jack cheese and sharp cheddar. However, I often use a mixed bag of cheese for this and it worked like a charm.
My Broccoli, Spinach and Red Onion Quesadilla Story.
I started this recipe with a boatload of fresh broccoli from the kitchen. I almost always use whole wheat tortillas. Parathas and Indian flatbreads also work well with for quesadillas. In fact, today inspirations struck to try my hand at tortillas. I will save that recipe for a different day. And I used a combination of goat cheese and cheddar for today’s quesadillas. It worked well with the broccoli.
Putting the Quesadillas together.
The red onions add a gentle sweetness to the slightly bitter spinach. I have a hunch that this will work well with kale or arugula as well. I sauteed the vegetables for the filling. This is essential to allow the spinach to wilt. This allows you to pack a generous amount of spinach into the quesadillas. All in all, this makes for a nutritious meal that children will enjoy. If you like things spicy, add in finely chopped jalapenos into the mix. It is an optional ingredient but notches up the flavor significantly. If you enjoy quesadillas you show consider my breakfast adzuki bean ones.
What to enjoy with your Broccoli, Spinach and Red Onion Quesadillas
These quesadillas work will with sour cream or even whipped yogurt. Other usual suspects from this blog, include guacamole and Pico di Gallo. A fruity salsa would be different but not outside the realm of possibilities.
A hearty and wholesome meal. These broccoli, spinach and red onion quesadillas are a great dinner or lunch option.
Ingredients
- 2 tablespoons olive oil
- 2 cloves of garlic finely chopped.
- 1 red onion halved and thinly sliced.
- 3/4 cup broccoli, coarsely shredded or chopped.
- 1 cup finely chopped spinach.
- 1 jalapeno, minced (optional)
- Salt to taste
- Olive oil or olive oil spray
- 8 whole wheat tortillas
- 1 cup shredded and crumbled cheese (I use a mixture of goat cheese and cheddar cheese for this)
Instructions
- In a skillet add in the olive oil and heat for a couple of minutes. Add in the garlic and cook for a minute and add in the red onions and sauté lightly.
- Add in the broccoli and sauté well. Cover and steam cook for about 3 minutes until tender crisp. This will depend on the freshness of the broccoli and how small you have cut it.
- Stir in the spinach and allow it to wilt. Add in the jalapeno if using and the salt.
- Set the filling aside.
- Clean the skillet well. Spray or drizzle with olive oil and place a tortilla on the skillet. Add 2 tablespoons of cheese on one half of the tortilla, cover with the filling and sprinkle with 2 more tablespoons of cheese. Carefully fold and press down the tortilla. Cook for about 2 minutes, allowing the cheese to melt. This binds down the tortilla. Carefully flip over and cook the other side for another 2 minutes.
- Remove the quesadilla and continue cooking all the quesadillas in this manner.
- Allow about 2 quesadillas per person and enjoy.
