What? Yup, broccoli in a quesadilla. This idea is from Jeanne Lemlin’s great Simple Vegetarian Pleasures, a cookbook that I borrowed half a dozen times from the library before buying my own copy. This was also the only good meal I made all of last week.
I’d always looked askance at corn salsa until someone brought this smokey corn salsa recipe to my attention and I had to make it. I modified the recipe by using the broiler and chipotle powder. Both things were delicious and paired nicely, and as a bonus made good leftovers the next day (leftover quinoa tossed with leftover steamed broccoli and leftover corn salsa, to be frank the broccoli and quinoa was just filler for the lovely heat of the salsa).
I’ve also been playing with my camera’s lately and messed up the field of depth (now that I know what that is) on this photo, but it turned out to be the best of the bunch. At least I think this is one of the photos in which I was trying to get a particular effect.
Broccoli Quesadilla from Simple Vegetarian Pleasures by Jeanne Lemlin as modified by me
- 2 flour tortillas
- handful grated pepperjack cheese (I think the pepperjack is key to success; she says 1 1/2 cups)
- 1 medium stalk broccoli, cut into small pieces, steamed until bright green (she says 3 1/2 cups)
Warm a tortilla in a skillet until soft and pliable but not browned. Sprinkle cheese on half the tortilla, cover with steamed broccoli pieces and fold the other half over this. Flip after a minute or so, once the cheese is melty, letting it brown on both sides. Repeat with the second tortilla. Cut into wedges.
Smoky Corn Salsa from Bon Appetit August 2009 found on Epicurious as modified by me
- 2 ears corn, shucked
- 1 green bell pepper, seeded and quartered (instead of red, use what you got)
- some green onions
- olive oil
- 1-2 cloves garlic, minced
- 1 t cumin
- 2 T lime juice
- few shakes hot sauce
- few shakes chipotle powder (instead of chipotle hot sauce)
- big handful cilantro, chopped
Brush oil on the corn, and slices of bell pepper. Place them under the broiler and check every 2 minutes, turning when needed. Remove when they look golden and cooked; place the bell pepper in a paper bag and fold shut to steam it for easier skin removal. Oil half of the green onions and broil, check after 1 minute. When the corn is cool enough to handle cut the kernels off the cob. Peel the bell pepper and dice it. Thinly slice the green onions (removing any overly charred pieces). Place all the veggies in a bowl, add in the garlic, cumin, lime juice, hot sauce, and chipotle powder. Stir to combine. Add the cilantro and stir again. Taste and adjust seasonings.