Brussels Sprout Quesadillas
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.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- ½ pound Brussels sprouts shredded
- 1 bunch green onions chopped and green/white parts divided
- ½ 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
Instructions
- 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).
Notes
Dress up your sour cream with the zest and juice of a lemon for the added kick of acid.