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Tuck charred broccoli into cheesy quesadillas for a quick and easy hot lunch. A sprinkle of chile flakes might give grownups a kick, but avocado crema can always hang with the cool kids.
Contains: milk, wheat.
What You Get
Shredded Jack cheese
What You'll Need
Olive or canola oil
Salt and freshly ground pepper
Chile flakes (optional)
Cut the broccoli into small florets.
In a cast-iron skillet over medium-high heat, warm 3 tablespoons olive oil. Add the broccoli and cook, undisturbed, until it begins to char on the bottom, 5 minutes. Transfer to a plate and season with salt and pepper.
Wipe out the pan, return it to medium heat, and warm 1 tablespoon olive oil. Add a tortilla, sprinkle with cheese, shredded chicken, a layer of broccoli, and another layer of cheese. Season with a pinch of salt and chile flakes, if you want a kick, and top with another tortilla.
Cook until the cheese melts and the tortilla is golden, 2 to 3 minutes. Flip and continue to cook until crisp, 2 minutes longer. Transfer the quesadilla to a cutting board and keep warm. Continue cooking the remaining quesadillas, adding a drizzle of oil to the pan between batches, as necessary.
Cut the quesadillas into quarters and serve warm, with the avocado crema for dunking. Or let cool completely, wrap, and refrigerate for up to 3 days.