30-Minute Dinner/ Appetizers / Snacks/ Dinner/ mexican and tex-mex/ New Year's Eve/ Party/ vegetarian dinner

Broccoli cheddar quesadillas

17 March 2020 | Last Updated: 19 May 2020

Cheesy tortillas filled with just a couple of ingredients but packed with flavor. These broccoli quesadillas with cheddar are a perfect quick party snack or dinner!

We also love these chicken quesadillas with bell peppers, mushrooms, and corn.

broccoli cheddar quesadillas are being held in a hand, tomato salsa in the background
broccoli quesadillas with cheddar on a plate with tomato salsa in the middle

What do you need:

The filling for these quesadillas consists of only broccoli and cheddar, that are seasoned with fresh garlic and dried basil. These are just 4 ingredients but I can assure you, thanks to properly cooking (browning) the broccoli it’s just so yummy you won’t believe it!

How you could modify the recipe: you can add canned corn or pan-fried chicken breast!

ingredients needed to prepare broccoli cheddar quesadillas

How to make broccoli quesadillas step by step:

chopped broccoli on a chopping board, cooked broccoli in a black pan

STEP 1: Chop 1 head of broccoli (about 1 lb/500g) into very small florets. You can also use the broccoli stem – just peel it and chop roughly. Grate 8 oz (250g) cheddar cheese on the big holes of a box grater. Finely chop 2 cloves garlic.

STEP 2: Heat 2 Tbsp of oil on a big frying pan. Add the chopped broccoli. Cook over high heat, stirring from time to time until the broccoli is tender, browned but still a little crunchy. It will take about 10 minutes. If your broccoli is already browned but still tough you can add a small amount of water to the pan to speed up the cooking process. Add the chopped garlic and basil. Cook, stirring, for about a minute. Season to taste with salt and pepper. Transfer the broccoli to a plate.

Very important: make sure that the broccoli is nicely browned – this is what gives it flavor! Make sure your broccoli is not overcrowded on a pan (otherwise it will steam instead of getting brown). It can take longer or shorter and it also depends on the pan you’re using!

grated cheese and cooked broccoli on a flour tortilla placed on a chopping board

STEP 3: Assemble the quesadilla:

-> If you have small tortillas: Sprinkle 1/3 cup of loosely packed shredded cheese over the tortilla (photo 3), top with 1/2 cup of cooked broccoli (photo 4) and sprinkle another 1/3 cup of shredded cheese (photo 5). Spread all the ingredients in an even layer. Place another tortilla on top (photo 6).

-> If you have bigger tortillas: Top 1/2 of one big tortilla with the previously mentioned ingredients. Fold the tortilla in half. These quesadillas are easier to flip over, it is very difficult to flip over big double-tortilla quesadillas. You can see how this looks on the photos in this post: chicken quesadillas.

Repeat with the remaining ingredients.

assembling steps for quesadillas
quesadilla is being cooked in a pan, quesadilla divided into 8 parts on a paper towel

STEP 4: Cook the quesadillas: Clean the pan with a paper towel and heat 1 Tbsp of oil. Place the quesadilla in the pan. Move it around to make sure it doesn’t stick. Cook for a 1-2 minutes, or until golden brown then flip over using two spatulas and cook on the other side until browned and crispy (you can tell that the quesadilla is ready to flip over when the edges are golden, insert a spatula under the tortilla to see if it’s browned).

Transfer the quesadilla to a chopping board. Sprinkle with a little salt. Cut into 8 parts / triangles (a pizza cutter is great for that).

Serve with tomato salsa and enjoy!

What to serve it with:

  • Tomato salsa is perfect (mandatory!). I used store-bought but if you want to make your own, check out this simple recipe: mild tomato salsa.
  • Guacamole
  • thyme-garlic yogurt dipping sauce from the recipe for whole roasted trout would also go well with these tortillas
  • pico de Gallo
  • Any other dipping sauce that you like!
broccoli quesadillas are being dipped in tomato salsa

Storage / how to make it ahead / freezing:

Storage: You can store these broccoli quesadillas in the fridge, in a tightly closed container or wrapped in plastic foil for up to 3 days. You can reheat them on a pan – just cook them on a dry non-stick pan on both sides until warm. You can also warm them up in an oven preheated to 320-350°F (160-180°C).

These quesadillas also taste good cold, but when left for too long they’re becoming soft, losing its crunchiness. Alternatively, they can be reheated, but taste best freshly cooked.

Make it ahead: the filling can be made ahead. You can store it in the fridge for up to 3 days and cook it with the tortillas just before serving. Tastes as freshly made!

Freezing: wrap each quesadilla in plastic wrap or place it in a tightly closed container (but separate each quesadilla with a piece of baking paper so they won’t stick to each other) and freeze for up to 6 months. Defrost in the fridge then warm up on the stove or in the oven or defrost directly in the oven.

Broccoli Cheddar Quesadillas

Cheesy tortillas filled with just a couple of ingredients but packed with flavor. This is a perfect quick party snack or dinner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings (4 small quesadillas)
Calories 1301kcal
Author Aleksandra

Ingredients

  • 8 small tortillas about 7-inch/18 cm
  • 8 oz (250g) sharp cheddar cheese
  • 3 tablespoons frying oil
  • 1 head broccoli 1lb/500g
  • 2 cloves garlic
  • 1 teaspoon dried basil
  • salt and pepper to taste

Instructions

  • Chop the broccoli into very small florets. You can also use the broccoli stem – just peel it and chop roughly. Grate the cheese on the big holes of a box grater. Finely chop the garlic.
  • Heat 2 Tbsp of oil on a big frying pan. Add the chopped broccoli. Cook over high heat, stirring from time to time until the broccoli is tender, browned but still a little crunchy. It will take about 10 minutes. If your broccoli is already browned but still tough you can add a small amount of water to the pan to speed up the cooking process.
  • Add the chopped garlic and basil. Cook, stirring, for about a minute. Season to taste with salt and pepper.
  • Transfer the broccoli to a plate.
  • Assemble the quesadilla: If you have small tortillas: Sprinkle 1/3 cup of loosely packed shredded cheese over the tortilla, top with 1/2 cup of cooked broccoli and sprinkle another 1/3 cup of shredded cheese (spread all the ingredients in an even layer). Place another tortilla on top. If you have bigger tortillas: Top 1/2 of one big tortilla with the previously mentioned ingredients. Fold the tortilla in half. These quesadillas are easier to flip over, it is very difficult to flip over big double-tortilla quesadillas.
  • Repeat with the remaining ingredients.
  • Cook the quesadillas: Clean the pan with a paper towel and heat 1 Tbsp of oil. Place the quesadilla in the pan. Move it around to make sure it doesn’t stick. Cook for a 1-2 minutes, or until golden brown then flip over using two spatulas and cook on the other side until browned and crispy (you can tell that the quesadilla is ready to flip over when the edges are golden, insert a spatula under the tortilla to see if it’s browned).
  • Transfer the quesadilla to a chopping board. Sprinkle with a little salt. Cut into 8 parts / triangles (a pizza cutter is great for that).
  • Serve with tomato salsa and enjoy!

Notes

  • Calories: 1 serving (1/2 of the recipe). This is only an estimate!
  • Corn or pan-fried chicken breast would be a great addition.
  • What to serve it with: tomato salsa (for us is mandatory for this recipe!) or guacamole, pico de gallo.
  • Very important: make sure that the broccoli is nicely browned – this is what gives it flavor! Make sure your broccoli is not overcrowded on a pan (otherwise it will steam instead of getting brown). It can take longer or shorter and it also depends on the pan you’re using!
  • Storage: You can store these broccoli quesadillas in the fridge, in a tightly closed container or wrapped in plastic foil for up to 3 days. You can reheat them on a pan – just cook them on a dry non-stick pan on both sides until warm. You can also warm them up in an oven preheated to 320-350°F (160-180°C). These quesadillas also taste good cold, but when left for too long they’re becoming soft, losing its crunchiness. Alternatively, they can be reheated, but taste best freshly cooked.
  • Make it ahead: the filling can be made ahead. You can store it in the fridge for up to 3 days and cook it with the tortillas just before serving. Tastes as freshly made!
  • Freezing: wrap each quesadilla in plastic wrap or place it in a tightly closed container (but separate each quesadilla with a piece of baking paper so they won’t stick to each other) and freeze for up to 6 months. Defrost in the fridge then warm up on the stove or in the oven or defrost directly in the oven.
Course Appetizer, Main Course, Snack
Cuisine international, mexican-inspired, Tex-Mex-inspired
Keyword broccoli cheddar quesadillas, broccoli quesadillas, broccoli tortilla

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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