We suspect you can prepare this with frozen broccoli, but we haven't tried it and we offer this caveat: Make sure you gently squeeze as much water out of the broccoli as possible once it's defrosted, and blot it with paper towels or a clean dish towel.
- 2 cups broccoli florets
- 12 ounces grated cheddar cheese (about 4 loosely-packed cups)
- 4 large 12-inch flour tortillas
- Vegetable oil, for tortillas
- 1 medium avocado, sliced thin or chopped for serving
- Sour cream, for serving
DAD ADD: Quick Spicy Pico de Gallo
- 1/2 red onion, minced
- 1 ripe tomato, minced
- 1 jalapeño, seeded and minced
- Fresh lime juice
- Pinch of salt
1 Blanch and chop the broccoli: Bring a medium pot of salted water to a boil. Add the broccoli and blanch until it’s bright green and fork tender, about 3 minutes. Then drain the broccoli, let it cool slightly and chop it finely.
2 Make the pico de gallo: If you’re using the Dad Add, now would be a good time to chop that stuff up (highly recommended). Combine the minced ingredients in a bowl and set aside.
3 Preheat a large skillet over medium-low heat. If you haven't already grated your cheese, do it now.
4 Assemble and cook the quesadillas: Brush one tortilla lightly with vegetable oil on one side and add it to the warmed skillet, oiled side down. Sprinkle a loosely packed cup of grated cheese (about 3 ounces) on one half of the tortilla. Top with 1/2 cup of chopped broccoli.
Fold the tortilla over to cover the filling and form a half-circle. Cook the quesadilla for about 3 minutes per side until it’s crispy and the cheese is melted.
Repeat with making the other quesadillas. (Though if you’re good—and your skillet is large enough—you can make two at a time in the same skillet!)
5 Serve the quesadillas: Cut the quesadillas into triangular segments, and serve with sour cream, avocado, and the spicy pico!