13 October, 2014
Vegetarian Brussels Sprout & Mushroom Quesadillas
Here’s an interesting fact about me: I wake up early every morning to watch one hour of the Today Show. Some people find this weird and others don’t understand how I could ever sacrifice sleep for such an unnecessary task. While it initially started a year ago when I returned from Italy and jet lag had me waking up too early, the truth is that I really enjoy this time. I find that one hour of “me” time – sitting on the couch with a cup of coffee and even making time for breakfast while watching a show I usually reserve for enjoying only on sick days – it really does make a difference in my attitude going into start my day. I am happier, more optimistic, and ready for the workday because I already did something for me by the time I start the daily grind.
Anyway, I digress. My point is – I saw an interesting recipe the other day when Jamie Oliver was a guest on the 8:00 hour. He made “comfort food” including Brussels sprouts and onion quesadillas. I LOVE Brussels sprouts – I think because I never had to eat them as a child – and so this caught my attention. But, I wanted to make it my own way, by adding in my other favorite vegetable, mushrooms. (Ok, I know mushrooms are a fungus but for the sake of icky names can we just call it a vegetable?) I also wanted to get on the sriracha bandwagon and paired it with sriracha sour cream – my new favorite condiment.
The final product was a healthy, vegetarian, easy-to-throw-together weeknight meal. Oh, and it was delicious.
- 1 large red onion
- 10 oz. Brussels sprouts, stems and outer leaves removed
- 8 oz. mushrooms, chopped
- 3 Tbsp. olive oil
- 1/4 teaspoon smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 soft flour tortillas (or see recipe below)
- 1/4 c. grated pecorino cheese
- 3/4 c. mozzarella cheese
- 1/2 c. sour cream
- 1 tsp. sriracha (or more, to taste)
- Finely slice onions and sprouts (or use a food processor). Heat oil in a large frying pan on medium heat. Add onions, sprouts, paprika, salt, and pepper. Cover and cook for 10 minutes, stirring occasionally.
- Remove the lid and add mushrooms. Fry for 10 minutes more, until mushrooms are soft.
- Heat a frying pan on medium heat and add a tortilla. Top with 1/4 of the vegetables and add parmesan and mozzarella. Layer another tortilla on top. Cook several minutes on each side, until nice and toasted. Repeat for remaining quesadillas.
- Let cool for 2 minutes before cutting. Serve with sour cream spiked with sriracha.