Recipe: Caramelized Brussel Sprout and Onion Quesadillas

Caramelized brussel sprout and onion quesadillas – these are flat out great. The corn tortilla adds some texture and the cheese is full of flavour, but the star are the brussel sprouts and onions, caramelized to perfection. Okay, let’s get cooking!

Ingredients

• 1 bag of mini brussel sprouts (500g)
  • I like these PC brand ones.
• large white onion
• 3 tablespoons of salted butter
• salt to taste
• 1 cup of shredded jack cheese
• 2 tablespoons of mayo
• 10 corn tortillas
• toppings:
  • avocado slices
  • jalapeño guacamole
  • chopped green onions
  • tomatillo salsa

First, get out the mini brussel spouts and let them thaw a bit – about 30 minutes or so, then chop up thinly and slice the whole white onion. Add the butter to a cast iron pan and caramelize. Add salt to taste. If you want, you can follow my caramelized onion recipe – it’ll just take a bit more time.

Then, thinly spread some mayo onto one of the corn tortillas. Next, in a different cast iron pan, on medium, lay the corn tortilla, mayo side down, and add a few tablespoons of the caramelized mixture. Top with some shredded jack cheese and top with another thinly covered corn tortilla (mayo side out). Cook for 2-3 minutes per side, until the tortilla is crispy and the cheese is melted. Keep flipping as needed.

Then, repeat for the next 4 quesadillas – slice them up and eat. These are good with just a few avocado slices, or feel free to jazz them up with tomatillo salsa or jalapeño guacamole.

Well, there you have it – another Mexican dinner. These caramelized brussel sprout and onion quesadillas are so good. Plus, they don’t take too long to make, either. The frozen brussel sprouts are just perfect since I don’t take out the core, it’s so small anyway. Happy eating!

Thanks so much for stopping by and you guessed it, I’ll see you again soon!