SERVINGS: 4 • COOK TIME: 20 MINUTES (20 MINS ACTIVE TIME)
- 1 package Pickled Jalapeño & Carrot tortillas
- 1 medium head of broccoli, cut into small florets
- 1 package (8 ounces) Miyoko’s Vegan Pepper Jack Shreds
- Olive Oil
In a large cast-iron skillet or frying pan, warm 2 tablespoons of olive oil over medium-high heat. Add the broccoli and cook, undisturbed, until it begins to char on the bottom, 5 minutes. Transfer to a plate and season with salt and pepper.
Wipe out the pan and lower the heat to medium. Warm another tablespoon of olive oil and add a tortilla to the pan. Sprinkle with cheese, top with broccoli, and sprinkle with another layer of cheese. Add a tortilla on top and cook until the cheese melts and the tortilla is golden, 2-3 minutes. Flip and continue to cook until crisp on the other side, 2 minutes longer. Transfer to a plate or cutting board and keep warm. Repeat with the remaining tortillas and fillings, adding a drizzle of olive oil to the pan between batches if necessary.
Cut the quesadillas into wedges and serve warm.