Next to cheese, vegetables are the most popular filling in authentic Mexican quesadillas. Brussels sprouts, when slowly roasted and caramelized, develop a sweet earthiness that goes well with salty cheese. We shred and sauté the sprouts with homemade chile oil, so the leaves absorb the spice and flavor of the peppers. You can make the chile oil days or even weeks before you get started on the rest of the quesadilla. Use the extra oil with anything—drizzled on roasted vegetables, stirred into soups, or with fried eggs. — from Nopalito: A Mexican Kitchen by Gonzalo González Guzmán and Stacy Adimando. Buy this book from Indiebound, Barnes & Noble, or Amazon.
Reprinted with permission from Nopalito by Gonzalo González Guzmán and Stacy Adimando, 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2013 Eva Kolenko.