Brussels Sprouts and White Bean Quesadilla with Creamy Chipotle Avocado Dip

Brussels sprouts in a quesadilla! So good, not weird at all.

How can something be bad with all that cheese?

The sprouts are pan fried with a bit of garlic and olive oil. Then throw in the beans to get them nice and crisped up.

And the dip is so good too! It's a mix of smashed avocado, sour cream, chipotle peppers, some adobo sauce from the pepper can, and cilantro! Super easy, but the chipotle gives it a nice kick.

Brussels Sprouts and White Bean Quesadilla with Creamy Chipotle Avocado Dip

servings: 3 large quesadillas

time: 30 minutes

ingredients

1 tbsp olive oil

1 lb of brussels sprouts, sliced

1 15 oz can of cannellini beans, drained and rinsed

1 clove of garlic, crushed

2 cups shredded montery jack cheese

6 large tortillas

Cooking spray (I used and olive oil spray)

2 avocados

1/2 cup sour cream

2 chipotle peppers, chopped

1 tsp adobo sauce from can of chipotle peppers (or more if you like it spicy!)

1 tbsp chopped cilantro

salt and pepper to taste

directions

In a large skillet over medium heat, add the olive oil. Once heated, add the brussels sprouts and cook until softened, about 6-7 minutes. Next, add the garlic and beans, add salt and pepper to taste. Cook until the beans and sprouts are slightly crispy. Put the mixture into a bowl and set aside.

While the sprouts are cooking, make the dip. Smash two avocados in a medium sized bowl until smooth and creamy. Mix in the sour cream. Then add the adobo sauce, chipotle peppers, and cilantro, mixing until combined. Taste the dip and add salt and pepper to your liking.

Wipe out the same pan that was used to cook the sprouts and beans in. Over medium heat, spray the pan with a cooking spray. Lay out a tortilla, and top with a handful of cheese, 1/3 of the sprout and bean mixture, and another layer of cheese (you will use roughly 1/3 of the cheese in each quesadilla). Top with another tortilla, and spray the top side with cooking spray. Cook each side for 3-4 minutes, or until the tortillas are golden and cheese is thoroughly melted. Remove from the pan and set aside. Repeat with the remaining ingredients.

Once all the quesadillas have been made and are cooled, cut each into six pieces. Serve with the dip, and enjoy!