This post is brought to you by Andy Boy.
Do you have fun plans for Cinco de Mayo? It’s one of those festive holidays that sneaks up on me, like St. Patrick’s Day, and makes me wish I were a more proactive party planner. Sometimes, I get lucky and my friends use it as an excuse to get together. Other times, I make do with some chips and salsa or a green shirt.
Cinco de Mayo is tomorrow, and if you are the last-minute type like I am, I have a quesadilla for you. It’s golden and crisp on the outside, and stuffed full of (mostly) redeeming ingredients on the inside.
You may associate broccoli rabe with Italian recipes, but it held up well in this Mexican one. I treated it like kale and massaged it with olive oil, lime juice and garlic. Quick refried black beans and some melted cheese round it out.
Broccoli rabe is known for its robust flavor, especially in its raw state. If you’re not wild about raw greens, but want to try broccoli rabe, I recommend my broccoli rabe pesto flatbread , lemony roasted potatoes and broccoli rabe , or broccoli rabe peanut soba noodles . See if you don’t find yourself craving more! Quesadillas await.
Author: Cookie and Kate
Recipe type: Entree
Serves: 4 quesadillas
Marinated broccoli rabe
Refried black beans
Make it gluten free: Use gluten-free tortillas!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!
This post was created in partnership with Andy Boy and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
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Source: Cookie and Kate