Broccoli Quesadillas

• For the quesadillas
• 3 tablespoons canola oil, divided, plus more for cooking quesadillas
• 1 large broccoli crown (or 2 small), about 400 grams or 14 ounces
• 1 small red onion, thinly sliced (about 1 cup)
• kosher salt, to taste
• 1 lime
• 1 to 1 1/2 cups crumbled cotija, crumbled queso fresco, or shredded Monterey Jack cheese
• 6 soft corn or flour tortillas (about 6-inches in diameter)
• For serving: 1/2 cup sour cream, lime wedges
• For the chipotle-peanut sauce
• 1/2 cup peanuts (I like roasted and salted)
• 2 chipotle chiles in adobo, plus 1 tablespoon adobe sauce (from the can)
• 3 tablespoons water
• 3 tablespoons olive oil
• 2 to 3 teaspoons honey, or to taste
• 2 tablespoons white wine vinegar
• kosher salt, to taste

1. To shave the broccoli: Trim the crown of any discolored areas and cut into quarters. Use the slicing blade of a food processor (or a sharp knife) to cut the broccoli into 1/4-inch slices. You should have about 4 to 4 1/2 cups. Set aside. (Tip: wipe the bowl of the food processor clean, and use it for Step 2.)
2. To make the chipotle-peanut sauce: In a food processor or blender, combine peanuts, chipotles, adobe sauce, water, olive oil, vinegar, and a pinch of salt. Process until smooth. Taste a small amount to gauge spiciness, then add honey, to taste, to balance the heat. Taste again, and adjust seasoning and acidity. Add more water (a teaspoon or two at a time) to loosen the sauce, if needed.
3. To make the filling: In a 12-inch skillet, heat 2 tablespoons of oil over medium-high heat. Add the onion. Saute until tender and browned around the edges, about 5 minutes, stirring occasionally. Add another tablespoon of oil, then the broccoli; season with salt. Cook, stirring occasionally, until the broccoli is crisp-tender, about 2 to 3 minutes. Stir in 3 tablespoons of the chipotle-peanut sauce, lower the heat, and cook another minute to warm through. Season with salt and a few squeezes of lime juice, to taste.
4. To make quesadillas: In a large skillet, heat a teaspoon of oil over medium heat, then place the tortillas in the skillet (working in batches to fit). Quickly sprinkle the whole tortilla with cheese, then spread the broccoli mixture (about 1/4 to 1/3 cup) over half the tortilla and fold in half. Flip quesadilla; cook, pressing down a few times, until the cheese is fully melted and the tortilla is nicely toasted on both sides, about 4 to 5 minutes in total. **Alternatively, you can make the quesadillas with two full tortillas, which I sometimes do if my corn tortillas aren't pliable.
5. For serving, stir together sour cream and 1/4 cup of the chipotle-peanut sauce (or more or less, to taste). Cut quesadillas into wedges, and serve with sour cream and lime.

quesadillas, canola oil, broccoli crown, red onion, kosher salt, lime, crumbled cotija, corn, sour cream, peanut sauce, peanuts, chiles, water, olive oil, honey, white wine vinegar, kosher salt

Taken from food52.com/recipes/80820-broccoli-quesadillas (may not work)