This vegetarian quesadilla recipe made with Brussels Sprouts prove that good salty cheese pretty much works with anything. It's also easily convertible to a meat-based quesadilla with an add-in like smoked brisket.
For a recent meatless Monday, we made these delicious and nourishing quesadillas that blend savory ingredients like asparagus and Brussels sprouts with sweet and tart nectarines. These are spiced up a bit with some jalapenos, but read further to get tips to add even more flavor to this dish.
MOOD MUSIC
This dish is funky, sexy, and too damn good. It definitely needs a dope love song to pair with it!
VEGETARIAN QUESADILLA INGREDIENTS
Dried Guajillo Chilis
Olive Oil
Garlic Cloves
Onions
Brussel Sprouts
Asparagus
Nectarine
Jalapenos
Kosher salt
Black pepper
Cumin
Flour tortillas (soft)
Shredded Oaxacan or Monterrey Jack Cheese
Salsa
Cilantro
MAKING VEGETARIAN QUESADILLA
Make the chili oil first.
Toast the dried chilis in a skillet on medium heat (3-4 minutes). Heating releases the flavor and intensifies the aroma.
Place chilis in a glass jar or wide-mouth bottle. Add olive oil and garlic cloves. I personally keep chili oil on hand regularly since I use it a lot.
Make the Quesadillas
Heat the chili oil in a skillet over high heat. Add the onions and jalapenos then lower the heat to medium. Cook, stirring occasionally until softened and beginning to brown (5 minutes). Don't be in a rush, as browning is good.
Add sprouts and season with spices (salt, pepper, cumin). Let cook, stirring as needed until leaves began to reduce in size (5 minutes). Add diced nectarines, chopped asparagus, and an additional 2 tablespoons of Chile oil. Mix well and cook for 2 minutes.
Remove quesadilla filling to a separate plate or bowl. Wipe skillet clean.
Reheat the pan on medium and add 1 teaspoon oil. Working in batches add one tortilla then top with about ¼ cup cheese over half the tortilla. Distribute the filling mixture evenly right on top of the cheese. Fold the tortilla in half to cover the filling. Cook flipping the quesadillas after 2-3 minutes and then allowing to cook another 2-3 minutes. Remove from skillet and set aside.
Cut the quesadillas in half and serve with cilantro and salsa.
COOKING CONSIDERATIONS
I've always viewed quesadillas as Mexican grilled cheese. Have bread/tortilla and salty cheese, melt and serve. Feeling creative, then add whatever you have available or just fancy your creative side and add whatever comes to mind.
The genesis behind these Brussels sprouts quesadillas was simply me trying to figure out different ways to use up the crazy number of purple sprouts on hand. A few days earlier I had made these roasted brussels sprouts and grapes. Additionally, I had tortillas on the verge of becoming stale and chili-infused olive oil I was itching to use on something.
This is essentially a one pan/skillet recipe. I began by heating the skillet with some chili oil. This is optional, as plain canola or olive oil will due. Occasionally I keep a homemade chili oil on hand. It's very simple - I take toasted dry chilis and put them in a bottle with olive oil.
Toasting the chilis releases a smokey, earthy aroma that flavors the oil. I make different variations by adding fresh herbs and/or garlic. In a lot of authentic Mexican restaurants you may see a red or black chili oil where pureed chilis are added to the oil. Either way, the roasted chili oil is easily absorbed by the vegetables, especially the onions and Brussels sprout leaves creating an additional level of complexity to the dish.
The sweetness in the nectarines are intensified via cooking and this helps to balance things out against the spiced oil and the nutty savory sprouts. Nectarines also provide that needed crunch that replaces that crunch lost when chopping the sprouts down into slaw like leaves.
The sauteing also helps to release some the sweetness in the sprouts. Ultimately you get caramelized bits of everything with these subtle spicy undertones. Don't fret if you don't have chili oil on hand. Just rely on the jalapenos to provide the heat.
This is a no-fuss dish. Once you're done with the vegetables remove them from the skillet and reserve. Then you will use the same skillet to toast the tortillas and assemble the quesadillas.
Key Tips For Making Brussels sprouts quesadillas
If you can swing it, use a good melting Mexican cheese. They are saltier and richer in flavor than the typical American cheese.
Adobo sauce from canned chipotles is good alternatives for pureed chili oils. Simply add them to your saute when cooking the vegetables
use flour tortillas as they fold easier and typically are larger than corn tortillas
use a single large tortilla and fold into half-moons vs. using two tortillas for a sandwich approach. It's a lot easier to flip the former
Don't cook them on too high a heat level. If you do the outer tortilla will burn before the cheese melts.
Don't get too caught-up in having the exact ingredients. Beyond the cheese, tortillas, and brussels sprouts, I've used different ingredients each time I've made the dish.
Firm vegetables that hold up to the temperatures are preferred. I've had these with zucchini, chayote, sweet potatoes, and mushrooms. But if there are others you prefer, then add those too.
If you make this vegetarian quesadillas recipe or the smoked brisket version please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Vegetarian Brussels Sprouts Quesadillas
Quick and delicious vegetarian brussels sprouts quesadillas made with sweet and tart nectarines, savory sprouts and asparagus, and salty, rich Oaxacan cheese.
1bunchasparagus spearstrimmed and sliced into coins
1largenectarineseeded and diced
2mediumjalapenossteamed, seeded, and finely chopped
1teaspoonkosher salt
1teaspoonblack pepper
1teaspoonground cumin
4largesoft flour tortillas
2cupsshredded Oaxacan cheese or Monterrey Jack Cheese
Cilantrooptional for serving
Salsaoptional for serving
Instructions
Chile Oil
Toast chiles in skillet on medium heat (3-4 minutes).
Place in glass bottle/jar with oil and garlic clove. (Optionally soak chiles in hot water for 20 minutes and then puree with garlic then mix with oil). Let rest.
Quesadillas
Heat 2 tablespoon of the chili oil in skillet over high heat. Add the onions and jalapenos and lower heat to medium. Cook, stirring occasionally until softened and beginning to brown (5 minutes). Add sprouts and season with spices. Let cook, stirring as needed until leaves began to reduce in size (5 minutes). Add nectarines and asparagus. Mix well and cook for 2 minutes.
Remove filling to a separate plate or bowl. Wipe skillet clean.
Reheat the pan on medium and add 1 teaspoon oil. Working in batches add one tortilla then top with about ¼ cup cheese over half the tortilla. Distribute the filling mixture evenly right on top of the cheese. Fold the tortilla in half to cover the filling. Cook flipping the quesadillas after 2-3 minutes and then allowing to cook another 2-3 minutes. Remove from skillet and set aside.
Cut the quesadillas in half and serve with cilantro and salsa. Repeat for remaining tortillas
Video
Notes
To speed up the process use a large griddle pan to cook multiple quesadillas simultaneously.
If you can swing it, use a good melting Mexican cheese. They are saltier and richer in flavor than the typical American cheese.
Adobo sauce from canned chipotles are good alternatives for pureed chili oils. Simply add them to your saute when cooking the vegetables
use flour tortillas as they fold easier and typically are larger than corn tortillas
use a single large tortilla and fold into half moons vs. using two tortillas for a sandwich approach. It's a lot easier to flip the former
Don't cook them on too high a heat level. If you do the outer tortilla will burn before the cheese melts.
Add leftover smoked brisket or other meats for non-vegetarian options
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