Broccoli Quesadilla

By Stephanie Wharton

INGREDIENTS

• 1 head broccoli, broken into large florets

• 1 tbsp oil

• 1 red onion, finely chopped

• 2 garlic cloves, minced

• ½ tsp ground cumin

• ¼ tsp chili powder

• ⅛ tsp ground cinnamon

• 6 cherry tomatoes, quartered

• 6 flour tortillas

• ½ cup shredded mozzarella cheese

• 1 cup salsa

• 1 cup sour cream or greek yogurt

• 1 avocado, sliced

INSTRUCTIONS

1. Steam the broccoli until crisp-tender. Chop coarsely and set aside.

2. In a large skillet, heat the oil. Add the onions and sauté over medium heat for 3-4 minutes to soften. Add the garlic, cumin, chili powder, and cinnamon. Cook for another minute.

3. Add in the broccoli and tomatoes. Stir well for another 3-4 minutes to allow the flavors to meld. Transfer to a bowl and set aside.

4. Make sure the skillet is cool and wipe it out using a paper towel or kitchen towel. Add more oil if needed and heat over medium-high heat.

5. Divide the broccoli mixture among the tortillas. Sprinkle with the cheese. Fold in half.

6. Working in batches, fry each tortilla for 2-3 minutes per side, pressing with a spatula to flatten it a bit.

7. To serve, top each tortilla with salsa, sour cream, and avocados.