Author Notes
I can’t remember ever eating Brussels sprouts growing up and I actually don’t know why. My two guesses are that either they were not very popular in Peru, or my mom (who is by the way a very good cook) doesn’t like them therefore she never made them. I am leaning towards the last one. It is only since I moved to the Netherlands that I realized that I actually love them. They are tasty, cook quite fast and are super healthy. Now that they are in season I am making up for the lost time. —Cravings in Amsterdam
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Ingredients
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350gr Brussels sprouts, trimmed and thinly sliced
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2 red onions, thinly sliced
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2 apples, peeled and cut into small cubes
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2 tablespoons of olive oil
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3 tablespoons of balsamic vinegar
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8 flour tortillas
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200gr of gorgonzola, crumbled
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2 pomegranates
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Salt, to taste
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Pepper, to taste
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Sour cream, to serve
Directions
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Over medium-high heat, add the olive oil to a large pan. Add the Brussels sprouts and the onions. Cook for 7 minutes, stirring from time to time.
Then add the apples and balsamic vinegar. Stir for another minute and then add salt and pepper to taste. Transfer to a bowl.
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Place a tortilla in a large non-stick pan and add some of the sprouts mixture. Then sprinkle some of the pomegranate seeds and crumble some gorgonzola on top. Cover with another tortilla. Cook over medium heat until it is crispy on the bottom. You will need to put a plate about the size of the tortilla over it to be able to flip it and avoid a mess. Once you have flipped it, cook until crispy and then transfer to a cutting board.
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Slice the quesadilla into four pieces. Repeat for the rest of the tortillas and filling. Serve with some sour cream.
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