This cheese filled broccoli quesadilla is so easy to make; ready in about 10 minutes. This recipe is suitable for lunch, after-school snack or dinner!
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This broccoli quesadilla is super quick and easy. The only ingredients required are broccoli, butter (or oil), tortilla, cheese, salt, pepper & garlic powder. The garlic powder is optional but recommended.
Related: Spinach Quesadilla
Broccoli Fresh Vs Frozen
I always prefer fresh broccoli but especially in a recipe like this. I certainly use frozen in certain recipes but for this one my fear is that frozen broccoli would end up too wet. Ain't nobody in the mood for a soggy quesadilla!
I steam the broccoli in a micro-steamer but you can steam it in a regular microwavable bowl by adding a small amount of water, partially covering it and microwaving for about 3 minutes. I like mine to be tender crisp. You could roast it as well if you have the extra time.
Related: Instant Pot Broccoli Cheese Soup
Shredding cheese yourself is always preferred when you want a good melt factor. The pre-shred bags of cheese have ingredients in them that prevent the melting process. If bagged is all you have, go for it but trust me, shredding it yourself really isn't all that much work if you have a decent cheese grater. I used to be a bagged cheese junkie but I'm recently a convert. I didn't realize the difference until I made a switch. You know what else? Buying by the block is cheaper too!
I use a blend of cheddar & monterey jack but colby jack is a good choice too. You can even mix a little mozzarella in there mixed with the cheddar for a super good cheese pull!
How To Prepare the Broccoli Quesadilla
Have your broccoli steamed and cheese grated because you have to move fast once the heat is on.
Heat a skillet or griddle over medium to medium-high heat.
Place the butter on the heated skillet to melt.
Once the butter is melted, place a tortilla on the skillet.
Place half the cheese over half of the tortilla then the broccoli, seasonings and the remainder of the cheese.
Fold the empty half of the tortilla up and over the filling.
After the tortilla is browned on the bottom, carefully flip it over and cook until the other side is just as brown and crispy.
Remove from heat, cut in half and serve!
If you prefer a dipping sauce for your quesadilla, I would suggest a pizza sauce or marinara sauce but you can always dip in a ranch dressing/dip too.
- 1 large tortilla (burrito size)
- 1 teaspoon butter or oil
- 1 ½ C chopped broccoli florets, steamed or roasted
- 1 ½ C shredded cheddar cheese or cheddar blend **
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- Melt butter in a large skillet or griddle over medium to medium-high heat.
- Once butter is melted, place the tortilla on skillet. Layer filling on one half of tortilla in this order: half of the cheese, broccoli, seasonings and remaining cheese. Fold the empty half of the tortilla up and over the filling.
- Cook until brown and crispy on bottom. Flip and cook until other side is also brown and crispy.
- Remove from heat. Cut in half and serve.