Broccoli And Cheddar Quesadillas

Broccoli and cheese – a match made in heaven! Introducing a creative twist on traditional quesadillas, packed with sautéed broccoli, onions, and a blend of cheddar and Monterey Jack cheese, all wrapped up in crispy tortillas.

A flavorful, healthy-ish delight that’s perfect for a quick dinner or lunchtime escape.

Ingredients

• 2 cups broccoli florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 5 large tortillas
• 1/4 cup chopped fresh cilantro (optional)

Instructions

Preheat a large skillet over medium-high heat.

Add the olive oil, then sauté the diced onion until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the broccoli florets to the skillet and cook, stirring occasionally, until tender but still crisp, about 3-4 minutes.

Season with cumin, paprika, salt, and black pepper.

Remove from heat and set aside.

In a large bowl, combine the cooked broccoli mixture, shredded cheddar cheese, and shredded Monterey Jack cheese.

Mix well to combine.

In a large skillet or griddle, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to fold.

Spoon about 1/5 of the broccoli-cheese mixture onto half of each tortilla, leaving a small border around the edges.

Fold the tortillas in half to enclose the filling.

Cook the quesadillas for 2-3 minutes or until the tortillas are crispy and the cheese is melted.

Flip and cook for an additional 2 minutes or until the other side is also crispy.

Cut into wedges and serve hot, garnished with chopped fresh cilantro if desired.

Notes

Use fresh broccoli for the best flavor and texture.

If using frozen broccoli, thaw and pat dry before using.

For an extra crispy tortilla, cook the quesadillas in a skillet with a small amount of oil or cooking spray.

If you’re short on time, use pre-shredded cheese to save time on prep work.

These quesadillas freeze well! Assemble the quesadillas, place them on a baking sheet, and freeze until solid.

Transfer to a freezer-safe bag or container for up to 3 months.

Cook frozen quesadillas in a skillet with a small amount of oil or cooking spray.

Cut the quesadillas into smaller wedges for a great snack or appetizer.

You can customize the recipe by adding cooked chicken, diced bell peppers, or diced onions to the broccoli mixture.

These quesadillas are perfect for meal prep – assemble and cook a batch on the weekend, then reheat throughout the week for a quick lunch or dinner.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 40mg
• Sodium: 450mg
• Total Carbohydrates: 26g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 20g