Broccoli and Red Onion Quesadillas

Another Recipes For Health concoction by Martha Shulman. Good thing I found this column, as it is just getting me into cooking up a storm. These looked healthy and good and I always like quesadillas but don't do well with too much cheese. Sad. :( But these looked like they had a good balance I could handle.

I didn't want to buy cheese for just 2 oz. and then have it go moldy before I use it. And I had two slices of Muenster cheese and some pecorino romano hanging around from when the Robber came last, so I substituted the cheese in the recipe for one slice of Muenster per quesadilla and some pecorino and was suitably satisfied; in fact, I kind of really liked the pecorino flavor with the red onion.

These are relatively easy and I could see making them for the Robber and me again since it's an easy recipe to scale. I also think that the amount of filling better makes three quesadillas rather than two, unless I am just using too small of tortillas.

Here is the link in the NYTimes:

http://www.nytimes.com/2011/03/15/health/nutrition/15recipehealth.html?ref=nutrition

Ingredients:

1 large broccoli crown, about 1/2 pound

1 tablespoon extra virgin olive oil

1 medium red onion, cut in half lengthwise, then sliced across the grain

1 tablespoon chopped cilantro or epazote (optional)

Salt and freshly ground pepper

4 corn tortillas

2 ounces grated Monterey Jack, Cheddar or mixed cheeses (1/2 cup)

Salsa for serving (optional)

Directions:

1. Make the broccoli filling. Steam the broccoli crown for four minutes, then remove from the heat. Rinse with cold water and pat dry. Slice 1/4 inch thick. Heat the oil over medium-high heat in a large, heavy frying pan, and add the red onion. Cook, stirring, until tender and seared on the edges. Add the sliced broccoli. Cook, stirring, until seared on the edges, about three minutes. Stir in the cilantro or epazote, season with salt and pepper, and remove from the heat. Taste and adjust seasoning.

2. In a microwave: Place a corn tortilla on a plate. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

In a pan: Place a corn tortilla in a pan. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place another tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Yield: Two quesadillas.

Advance preparation: The steamed broccoli will keep for three or four days in the refrigerator.

Nutritional information per quesadilla: 294 calories; 6 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 30 milligrams cholesterol; 28 grams carbohydrates; 6 grams dietary fiber; 267 milligrams sodium (does not include salt to taste); 12 grams protein.