Broccoli and Cheddar Quesadillas

Ingredients

• 2 cups broccoli florets
• 12 ounces grated cheddar cheese
• 4 large 12-inch flour tortillas
• Vegetable oil, for tortillas
• 1 medium avocado, sliced thin or chopped for serving
• Sour cream, for serving
• 1/2 red onion, minced
• 1 ripe tomato, minced
• 1 jalapeño, seeded and minced
• Fresh lime juice
• Pinch of salt

Directions

1. Set a medium pot of salted water over high heat and bring it to a boil. Add the broccoli and cook until the color turns vivid green and the stems are tender when pierced with a fork, about 3 minutes. Drain it, let it cool a little, then chop it very finely.
2. For the pico de gallo, chop those ingredients now if needed, then stir the minced ingredients together in a bowl and set it aside.
3. Warm a large skillet over medium-low heat. If the cheese still needs grating, take care of that now.
4. Lightly coat 1 side of 1 tortilla with vegetable oil, then place it in the hot skillet with the oiled side facing down. Scatter 1 loosely packed cup of grated cheese, about 3 ounces, over 1 half of the tortilla. Add 1/2 cup of the chopped broccoli on top.
5. Fold the tortilla over the filling to make a semicircle. Cook for about 3 minutes on each side, until the tortilla is crisp and the cheese has melted.
6. Make the remaining quesadillas the same way. If your skillet is roomy and you are feeling coordinated, you can cook 2 at a time.
7. Slice the quesadillas into triangles, then serve them with sour cream, avocado, and the spicy pico.