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.
Vegetarian Brussels Sprout & Mushroom Quesadillas
- 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.
Adapted from Jamie Oliver