Leftover Taco Quesadilla
with paprika broccoli

Name: Leftover Taco Quesadilla
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Mexican cheese blend ((Like Jack, Colby, or cheddar)); 1/2 Red onion, sliced; 1 cob Corn, kernels of; 1 1/2 Tbsp Cooking oil; 2 tsp Sherry vinegar ((Substitute red wine vinegar)); 4 Tortillas, burrito-sized; 3 to 4 cups Leftover taco meat; 1 1/2 lbs Broccoli, chopped; 1/2 tsp Paprika; 1 tsp Honey; 1 1/2 tsp Dijon mustard; 1 1/2 Tbsp Sherry vinegar; 2 Tbsp Olive oil

Active: 20 min Total: 30 min

Original

We turn our leftover taco pasta topping from last night into quesadilla fillings tonight. Enjoyed with a some easy microwaved broccoli tossed in paprika vinaigrette, this end-of-week dinner comes together in a flash.
Smart tip: Bake quesadillas in an oven (vs. griling them on stovetop) if you're making more than 1. It'll be a lot less work!

Dependency

Taco Pasta

Proteins

Cheese, Ground meat

Cuisines

American - TexMex

Ingredients

Metric

Servings:

Quesadillas:

Mexican cheese blend - 8 oz ((Like Jack, Colby, or cheddar))
Red onion - 1/2 , sliced
Corn - 1 cob , kernels of
Cooking oil - 1 1/2 Tbsp
Sherry vinegar - 2 tsp ((Substitute red wine vinegar))
Tortillas, burrito-sized - 4
Leftover taco meat - 3 to 4 cups

Paprika Broccoli:

Broccoli - 1 1/2 lbs , chopped
Paprika - 1/2 tsp
Honey - 1 tsp
Dijon mustard - 1 1/2 tsp
Sherry vinegar - 1 1/2 Tbsp
Olive oil - 2 Tbsp

Prep

Cheese - Grate. (Can be done up to 5 days ahead)
Red onion / Broccoli / Corn - Prep as directed. (Can be done up to 3 days ahead)

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Make

Preheat oven to 350F (177C) degrees.
Heat a skillet over medium-high heat. Add oil and then red onions to heated oil with a sprinkle of salt. Saute onions for ~10 minutes, until lightly caramelized. Add sherry vinegar in the last 3 to 4 minutes of cooking.
Spray a sheet pan with cooking oil. Lay two tortillas out onto sheet pan. Sprinkle ¼ of the cheese onto each tortilla. Divide leftover ground meat, red onions, and corn between two tortillas. Top with remaining cheese and tortillas.
Bake in the oven for 10 to 12 minutes until cheese is melted.
While quesadillas are baking, place broccoli in a microwave safe container. Microwave for 2 ⅓ to 3 minutes, until broccoli is tender but still a bit crunchy.
Whisk together paprika, honey, Dijon, sherry vinegar, and olive oil. Toss vinaigrette with broccoli. Enjoy with quesadillas!

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