Quesadillas are tacos (very close) cousin so I feel good about them standing in for Taco Tuesday today. Sautéed broccoli and garlic, sharp cheddar cheese, smashed avocado and fresh dill make for one mean quesadilla. Broccoli Quesadilla with Avocado, Garlic and Dill is where it’s at this week!

Broccoli Quesadilla with Avocado, Garlic and Dill | mountainmamacooks.com

I wrote on Facebook the other night that it was almost 7:30 and I hadn’t begun to think about what to make for dinner. Summer seems to do that to me. It stays so light and warm so late that it’s almost time to start thinking about bedtime routine when I realize we haven’t eaten dinner yet. We’d already had popcorn for dinner one night and breakfast for dinner is my usual go to when I need something fast but we’d had that the night before. I looked in the fridge and saw a crisper full of seasonal produce (thank you farmers market!), sprouted whole grain tortillas and some Cabot Sharp Cheddar that I smuggled back from my trip to Maine last month. Within in 15 minutes I had quesadillas and a bowl full of watermelon on the table. Dinner is served.

Broccoli Quesadilla with Avocado, Garlic and Dill | mountainmamacooks.com

This time of year most of my meals and recipes are inspired by what I can find at the Park City Farmers Market and my garden. The garden that I share with my friend is going gangbusters right now! It’s the first year we’ve rented a plot at the community garden and it’s doing so much better than I could have ever imagined. We have a couple tomato plants going and I’m keeping my fingers crossed that they keep doing as well as they are. Growing tomatoes at 7000 feet isn’t all that easy. I picked a bunch of french radishes over the weekend and ate radish toast for lunch and dinner on Sunday. Radish toast is simply toast slathered with cold butter, sliced radishes and a sprinkle of coarse sea salt- for all you radish lovers out there- it’s a must try!

Broccoli Quesadilla with Avocado, Garlic and Dill | mountainmamacooks.com

Because we didn’t plant our garden until the first week of June (and still got a snowstorm after we planted!) we’re patiently waiting until we can really dive in. We have two kinds of spinach, two kind of kale, three kinds of greens, broccoli, carrots, radishes, two kinds of peppers, a few tomato plants, two rows of snow peas, onions and garlic. In a month or so it’s going to be going off and I can’t wait!! Until then, I have to rely on what I can find at the Farmers Market and my local Whole Foods.

Broccoli Quesadilla with Avocado, Garlic and Dill | mountainmamacooks.com

I think broccoli might be my favorite green vegetable. I love it raw and I really love it sautéed with butter and garlic. It’s my favorite side dish to just about anything- grilled steaks, pasta with marinara and I always include it when I’m making any kind of stir fry. In this quesadilla it’s the star ingredient. I cut it pretty fine so it would sauté up quickly but also so it would be easy to eat. Of course I added garlic because it’s my favorite! Use whatever kind of cheese you like but a sharp cheddar works beautifully here. Fresh avocado and dill round things out. I happen to love Ezekial’s Sprouted Grain Tortillas but use what you have.

Eat Seasonal Guide July | mountainmamacooks.com

I missed the Eat Seasonal round up last month because we were out of town but I’m back on it. Becky’s Eat Seasonal Guide for July is up and be sure to check out her Cherry Salsa Recipe which is the perfect accompaniment for Taco Tuesday!

Broccoli Quesadilla with Avocado, Garlic and Dill

Yield: 2 quesadillas

A vegetarian quesadilla with sautéed broccoli and garlic, sharp white cheddar, avocado and dill.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped broccoli
  • 1 clove garlic, minced
  • salt and pepper
  • 2 sprouted wheat tortillas (or regular tortillas)
  • 1/2 cup shredded white cheddar cheese
  • 1/2 avocado
  • 2 sprigs fresh dill

Instructions

  1. Heat a large sauté pan over medium heat. Add olive oil and broccoli and cook just until crisp tender about 5 minutes. Add minced garlic and cook 1-2 minutes more. Transfer to a plate.
  2. Meanwhile mash 1/2 an avocado with a pinch of salt and a squeeze of lemon juice in a small bowl.
  3. Return sauté pan to heat and place one tortilla in the pan. Add 1/2 of the cheese and 1/2 of the broccoli mixture. Spread one side of the tortilla with avocado and sprinkle with fresh dill.
  4. Repeat with the other tortilla.
  5. Fold quesadillas in half and cut into fourths. Enjoy!
http://www.mountainmamacooks.com/2014/07/broccoli-quesadilla-avocado-garlic-dill/
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19 Responses to Broccoli Quesadilla with Avocado, Garlic and Dill

  1. BadKitten says:

    Yum! Can’t wait to try this!! Just one question – in Step 3, did you mean to write “on tortilla” or ONE tortilla? That line seems a bit confusing as currently phrased.

    :-D

  2. Letty says:

    Your photos make these very attractive to we who are not nutso about broccoli. Except in quesadillas!

  3. Great looking quesadillas. So pretty on the wheat tortillas. And a great idea for a quick dinner. I’ve been the same way the past couple weeks. My meal planning has suffered and we’re snacking more. Thanks for the great idea.

  4. Light and summery-fresh. Love this Kelley!

  5. Amanda says:

    This looks great. The cheese choice sounds perfect :)

  6. Maria says:

    I want this for lunch!

  7. Lora says:

    Wow, this recipe looks amazing! Broccoli and quesadillas are two of my favorites. I also enjoy quick and easy recipes for summer. Thanks for sharing!

  8. Kait says:

    These look sooo good! Pretty much the best flavour combination!
    xo

  9. Becky says:

    Just when you think you’ve run out of ideas… you come up with something delicious like this!!! And I also think that sometimes the most brilliant meals come out of an empty fridge. PS… taco/quesadilla same shmame… at least they both use tortillas ;)

  10. Maria says:

    Hi, I just found your blog and I love this quesadilla recipe. I’ve never made my own though. I have a church potluck this Sunday midMorning. I’m wondering if they’ll hold up ok if I make them Saturday nite and warm them in the oven when it’s time to serve them on Sunday? I’d love to make enough to serve 10 people. By how much do you recommend modifying the proportions? Thanks so much!

    • Kelley says:

      Quesadillas are best served as they’re made. Might want to come up with something else for the potluck and save these for a quick dinner!

  11. John Castleman says:

    Hi! I just found your site following a link from a Buzzfeed article (and actually may have been here once or twice in the past while browsing my wife’s Pinterests).

    These quesadillas look really good, but I was wondering what protein you might add in (I’ve been trying to be PFC). I know the headslap answer would be chicken – who doesn’t love a good chicken quesadilla? – but thought I’d put it to you anyway to see what you might think would go just right with the ingredients here?

    • Kelley says:

      Chicken is boring….how about some grilled shrimp or fried bacon pancetta?!?!?!

      • John Castleman says:

        Oo, you certainly had my attention at bacon! Pancetta gets me thinking of Brussel sprouts, so with broccoli, it should also be a natural!

        I’ve got to try this weekend; I’ll try to remember to get back to you with results.

  12. Kelly says:

    Hi Kelley,

    I jut discovered your site because I’m moving to the Western Slope next month and was researching high-altitude cooking. Love the site! You also introduced me to zip list. I’ve been looking for something like that to meal plan and make shopping list. Thanks!

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