Broccoli Cheese Quesadillas

5m
Prep Time
5m
Cook Time
10m
Ready In


"This recipe is a quick, delicious lunch, snack or appetizer."

Original is 5 servings

Nutritional

  • Serving Size: 1 (210.6 g)
  • Calories 578.9
  • Total Fat - 13.5 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 31.6 mg
  • Sodium - 423.3 mg
  • Total Carbohydrate - 89.8 g
  • Dietary Fiber - 13.7 g
  • Sugars - 1.4 g
  • Protein - 32.2 g
  • Calcium - 568.2 mg
  • Iron - 4.6 mg
  • Vitamin C - 30.4 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Preheat griddle or heavy skillet over medium heat for 3 minutes. Add a flour tortilla or two and sprinkle each with about 1/2 cup cheese.

Step 2

Divide broccoli (about 1 cup per quesadilla) between tortillas, sprinkling it over the cheese, then divide remaining cheese over broccoli. Sprinkle with seasonings. Top with salsa, if desired.

Step 3

Top each tortilla with a second tortilla and cook for several minutes, until bottom of lower tortilla is light gold.

Step 4

Flip quesadilla over and cook on second side until bottom is golden. Cheese should be completely melted. Remove from pan and slice into wedges. Serve hot or warm. Cut into smaller wedges for appetizers.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the tortillas, look for burrito-sized flour tortillas for the best results.
  • When grating the cheese, make sure to pack it tightly so that it melts evenly.

  • Substitute non-dairy cheese for the Monterey Jack cheese. This substitution allows for a vegan-friendly option while still providing a delicious meal.
  • Substitute whole wheat tortillas for the flour tortillas. This substitution adds more fiber to the meal, making it a healthier option.

Vegetarian Variation Replace the Monterey Jack cheese with a vegan cheese of your choice and omit the salsa.


Mexican-Style Variation Replace the Monterey Jack cheese with Cotija cheese, add 1/4 cup of black beans, 1/4 cup of corn, and top with a dollop of sour cream and a sprinkle of cilantro.


Mexican Rice: This Mexican-style rice is the perfect accompaniment to Broccoli Cheese Quesadillas. It's made with long-grain rice, onions, garlic, and a few simple spices, and it's cooked in broth for extra flavor. The combination of the cheesy quesadillas and Mexican rice is sure to be a hit!


Black Bean and Corn Salsa: This colorful salsa is the perfect complement to the Mexican Rice and Broccoli Cheese Quesadillas. It's made with black beans, corn, tomatoes, red onion, and a few simple spices. It's a great way to add a fresh and flavorful element to the meal, and it's a healthy option too!




FAQ

Q: How do I know when the quesadilla is done cooking? A: When the bottom of the lower tortilla is light gold and the cheese is completely melted, the quesadilla is done cooking.



Q: How do I store leftover quesadillas?

A: Leftover quesadillas should be stored in an airtight container in the refrigerator for up to three days. To reheat, place the quesadilla in a preheated oven at 350°F for 5-10 minutes or until heated through.

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Fun facts:

The quesadilla is believed to have been invented by the Aztecs in the 16th century. They typically filled it with vegetables, fruits and a variety of meats.

The quesadilla is a favorite of Mexican-American singer Selena Gomez, who often enjoys it with her family. She even shared her own recipe for a quesadilla with fans on Instagram.