If you need an easy fall meal or appetizer that is sure to wow your friends – and surprise them with what’s inside – try my Brussels Sprout Quesadillas. These would be great for a casual game night or as a quick-and-easy family meal any night of the week.
Shredded Brussels sprouts really shine and pack in the veggie goodness, and they’re absolutely delicious paired with the melty, buttery goodness of Monterey Jack. You can make these on a panini press to get crispy ridges, or just use a skillet and your Top Chef skills to masterfully flip to crisp up both sides.
- 1 tablespoon olive oil
- ½ pound Brussels sprouts, shredded
- 1 bunch green onions, chopped and green/white parts divided
- ½ large red bell pepper, diced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 burrito-sized tortillas
- 8 ounces Monterey Jack cheese, shredded
- Ghee or avocado oil spray
- Sour cream (optional) for serving
Warm 1 tablespoon olive oil in a skillet heated to medium-high. Add white parts of green onion and diced red bell pepper. Cook for 1 minute.
Add shredded Brussels sprouts and season with salt and pepper. Continue cooking for 3 to 5 minutes, until vegetables are soft. Set aside.
Heat a panini press to high heat. Spray with ghee or avocado oil spray and lay a tortilla flat. On half the tortilla, layer on a sprinkling of Monterey Jack, followed by a few tablespoons of the Brussels sprouts, some chopped green onions and more Monterey Jack. Fold in half and close panini press. Cook until just grilled and cheese is melted.
Repeat for the rest of the quesadillas, cut and serve with sour cream (optional).
Dress up your sour cream with the zest and juice of a lemon for the added kick of acid.