Meatloaf Quesadillas

Total Time:
40 min
25 min
15 min

4 servings

  • 1 small head broccoli, cut into small florets, stems reserved
  • 1 carrot, thinly sliced
  • 2 limes (1 juiced, 1 cut into wedges)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup chopped pickled jalapeno peppers, plus 3 tablespoons of the brine
  • 1/4 cup extra-virgin olive oil, plus more if needed
  • 3 plum tomatoes, diced
  • 1/4 small white onion, diced
  • 3 cups crumbled cold leftover Slow-Cooker Meatloaf
  • 3 burrito-size flour tortillas
  • 2 cups shredded Mexican cheese blend or sharp cheddar (about 8 ounces)
  • Sour cream, for serving
  • Preheat the oven to 400 degrees F. Put the broccoli florets in a microwave-safe bowl and add 2 tablespoons water. Cover with plastic wrap and microwave until tender, about 3 minutes; set aside. Meanwhile, trim the broccoli stems and peel into wide ribbons using a vegetable peeler; transfer to a large bowl. Add the carrot, half each of the lime juice, cilantro and jalapenos, the brine and 3 tablespoons olive oil; toss. Drain the florets and rinse under cold water; add to the salad and toss.

  • Combine the tomatoes, onion and remaining lime juice, cilantro and jalapenos in a bowl. Mix half of the salsa with the meatloaf.

  • Divide the meatloaf mixture among the tortillas, spreading it on one side. Top with the cheese, then fold the tortillas in half over the filling. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches and re-oiling the skillet as needed, cook the quesadillas until golden, 1 to 2 minutes per side. Transfer to a baking sheet and bake until the cheese melts, 5 minutes. Cut the quesadillas into wedges and serve with the sour cream, remaining salsa, lime wedges and broccoli salad.

  • Photograph by Charles Masters

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    Recipe courtesy of Food Network Kitchen