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1
Preheat the oven to 400 degrees F. Put the broccoli florets in a microwave-safe bowl and add 2 tablespoons water.
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2
Cover with plastic wrap and microwave until tender, about 3 minutes; set aside.
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3
Meanwhile, trim the broccoli stems and peel into wide ribbons using a vegetable peeler; transfer to a large bowl.
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4
Add the carrot, half each of the lime juice, cilantro and jalapenos, the brine and 3 tablespoons olive oil; toss.
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5
Drain the florets and rinse under cold water; add to the salad and toss.
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6
Combine the tomatoes, onion and remaining lime juice, cilantro and jalapenos in a bowl.
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7
Mix half of the salsa with the meatloaf.
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8
Divide the meatloaf mixture among the tortillas, spreading it on one side.
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9
Top with the cheese, then fold the tortillas in half over the filling.
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10
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
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11
Working in batches and re-oiling the skillet as needed, cook the quesadillas until golden, 1 to 2 minutes per side.
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12
Transfer to a baking sheet and bake until the cheese melts, 5 minutes.
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13
Cut the quesadillas into wedges and serve with the sour cream, remaining salsa, lime wedges and broccoli salad.
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14
Photograph by Charles Masters
