chipotle bbq broccoli cheddar tacos
Behold that sauce drizzle, man.
My friend so boldly told me when I showed her a photo of these tacos that “those are not filled with taco filling.” If something is in a taco, it’s taco filling, no ifs ands or buts. Chipotle Broccoli Cheddar certainly qualifies. The tangy bbq-style sauce offers the appropriate Latin fare flare to a cheddar-based crispy taco which also just so happens to feature a healthy stack of broccoli. Seriously, the roasted florets are mad addictive. I kept nibbling them off the tray and had to smack my own hands to stop.
The process here is quite painless. Mix up a quick chipotle sauce and drizzle onto broccoli. Give the veggies a good toss and bake until crispy.
Microwave the tortillas for a few seconds – this is key to prevent breakage. Pile cheese into tortillas, then layer the savory broccoli overtop. I like to put half of the allotted cheese on the bottom half of the tortilla and the rest on top of the broccoli to create a good seal when I fold the tortillas in half. Watch, mesmerized, as the tortillas crunch up under the oven heat and some of the sauce oozes onto the outer shell. I don’t know about you guys, but I like a messy taco. Gives it a charming street food vibe.
The finisher of these tacos is a quick mango salsa. I’ve two recipes involving mango salsa, one a Spicy Chili Mango variant and one more classic, and either taste wonderful here. Don’t fear the unconventional flavor combinations! If you’re a tad overwhelmed by the idea of broccoli in a taco and need one system reboot at a time, a classic avocado salsa with a bit of red onion and cilantro is perfectly suitable as an accompaniment.
What is the strangest taco combination you’ve tried before? I could use some taco shop tales to inspire my next Taco Wednesday feature!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
Recent Taco Wednesday features:
Margarita Fish Tacos with Spicy Chili Mango Salsa
Crispy Salsa Verde Mushroom Tacos with Honey Jalapeno Crema
Buffalo Jackfruit Tacos with Bleu Cheese Dressing
Ingredients
- 4 cups broccoli florets
- 1 tbsp chipotle pepper sauce
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1/4 cup maple syrup
- 2 tbsp molasses
- 2 tsp chili powder
- 1 tsp paprika
- 2 cloves garlic, minced
- kosher salt, to taste
- 2 cups shredded cheddar cheese
- 8 corn or wheat tortillas
- lime wedges, salsa, cilantro, to serve
Instructions
- Preheat oven to 425 degrees and grease a baking sheet.
- In a large bowl, mix together chipotle sauce, tomato paste, apple cider vinegar, maple syrup, molasses, chili powder, paprika, garlic, and salt until well combined. Pour broccoli into the bowl and toss with a wooden spoon until sauce coats the florets evenly.
- Spread broccoli onto prepared baking sheet. Bake 15-20 minutes, or until broccoli softens slightly, tossing once halfway through baking time.
- Spray a second large baking sheet, or two sheets, with oil. Increase oven to 450 degrees.
- Microwave tortillas about 15-20 seconds under a damp paper towel until soft and pliable. Lay a tortilla onto a flat surface and rub both sides with a bit of olive oil. Spread about broccoli florets onto one half, then top with about 1/4 cup cheese. Fold other half of the tortilla overtop and press gently to adhere. Lay onto prepared baking sheet. Repeat process until all filling and allotted tortillas are used.
- Bake tortillas 8 minutes on one side, then flip gently and bake an additional 6-8 minutes. Remove from oven and let cool slightly before removing.
- To serve, top with salsa, a squeeze of lime juice, and a few cilantro sprigs!
