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brussels sprouts quesadillas stacked on a plate

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.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Tex-Mex
Servings: 4 people
Calories: 994kcal
Author: Marwin Brown

Ingredients

Chile Oil (optional)

  • 2 dried guajillo chile stemmed and seeded
  • 1 cup canola or olive oil
  • 1 small clove garlic

Quesadillas

  • 1 cup red onions thinly sliced
  • 3 cups Brussels sprouts cored and thinly sliced
  • 1 bunch asparagus spears trimmed and sliced into coins
  • 1 large nectarine seeded and diced
  • 2 medium jalapenos steamed, seeded, and finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 4 large soft flour tortillas
  • 2 cups shredded Oaxacan cheese or Monterrey Jack Cheese
  • Cilantro optional for serving
  • Salsa optional 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

Nutrition

Calories: 994kcal | Carbohydrates: 36g | Protein: 22g | Fat: 87g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 55g | Cholesterol: 50mg | Sodium: 1115mg | Potassium: 782mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2461IU | Vitamin C: 77mg | Calcium: 530mg | Iron: 6mg
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