Brussels sprouts quesadilla, say what?! Have you ever tried putting hearty vegetables in your quesadillas or other Mexican favorites? I bet once you try them, this Brussels sprouts quesadilla will become a new favorite!
You may have noticed I enjoy Brussels sprouts recipes. Here are just a few of the ways I like to eat them:
Moreover, when you get right down to it, is there anything these little cruciferous vegetable can’t do?
For this recipe, I used non-dairy Field Roast Chao Slices, but you can use whatever cheese you prefer. Follow Your Heart vegan cheese or Miyoko’s Kitchen vegan cheese would also work well. There are so many plant-based cheeses on the market these days, or you can make your own! If you’re interested, you’re bound to enjoy these books:
I like to eat a Brussels Sprouts Quesadilla as a snack. In addition they go great with a salad or bowl of soup. And of course you can serve them with a side of rice and beans.
Brussels Sprouts Quesadilla
Brussels Sprouts Quesadilla combines the sauteed cruciferous vegetable with your favorite vegan cheese and hot sauce inside corn tortillas.
- Heat the oil in a small skillet over medium-high heat. Add Brussels sprouts and saute until tender and lightly browned. Season with salt, to taste
- Heat another skillet over medium heat.
- Place one tortilla on the bottom, then add cheese, Brussels sprouts, and hot sauce. Place the other tortilla on top. When cheese starts to melt, carefully flip the quesadilla over. Cook until all the cheese is melted.
- Transfer to a plate and enjoy as is, or eat with more hot sauce or your favorite toppings.
Now what’s your favorite way to eat Brussels Sprouts? I would love to know in the comments!
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