Ingredients
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 sweet potato and beans - 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 sweet potato and bean filling and red onions 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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