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The cheesy broccoli quesadilla combines everything you love about the classic cheddar broccoli combination and toasts it into gooey awesomeness between a couple of buttery crisp tortillas.

Broccoli Quesadilla

Vegetable quesadillas are truly an awesome thing, my friends. Trust me here, just try stuffing cheese and roasted vegetables between buttery crisp tortillas and tell me it isn’t delicious.

If you’d like to up the protein a bit, try adding chopped ham next time. Like most quesadillas, the options for add-ins are plentiful. Chopped red bell pepper is another addition that I enjoy adding to this broccoli quesadilla.

Broccoli and Cheese

Broccoli + Cheese = food pairing happiness in our house. Cheddar cheese sauce has to be one of the easiest and tastiest things to make to go with vegetables. Poured over roasted broccoli, it’s the cheesy broccoli combination of my children’s dreams.

Broccoli mac and cheese is an easy weeknight dinner that everyone enjoys. You can make creamy, rich, and extra saucy stovetop broccoli mac and cheese completely from scratch in the same amount of time it takes to cook a box of mac and cheese!

The broccoli and cheese combination really is an irresistible one. When you pull this cheesy and delicious ham potato broccoli casserole hot and steaming from the oven everyone will be clamoring for a bite.

Overhead shot of open-face cheesy broccoli quesadilla cooking in a nonstick skillet

You’ll need the following ingredients to make this recipe:

flour tortillas
butter
shredded cheddar cheese
broccoli

Any cooked broccoli that you enjoy will work nicely for this recipe. I used some leftover roasted broccoli, but steamed, boiled, sauteed, or air fried broccoli will also be great in this quesadilla.

Overhead shot of a newly topped cheesy broccoli quesadilla beginning to cook along the skillet's surface

Preheat a large non-stick skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.

Place the tortilla buttered side down in the hot pan. Sprinkle about half of the cheese, layer broccoli over the cheese, and top with the remaining cheese, and the second tortilla.

When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.

Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.

Overhead shot of quartered cheesy vegetable skillet, served on a cutting board

Vegetable Quesadillas

I have a fairly well-established affection for quesadillas and there aren’t many vegetables that won’t work well stuffed inside them. Crispy tortillas, sweet corn, and gooey cheese combine to create these flavorful, hearty street corn quesadillas.

Quesadillas are the grilled cheese of southwestern cuisine. And these taco quesadillas? They’re a spectacular, hearty option for any lover of Mexican food.

A handful of spinach and a pile of melty cheese between buttery crispy tortillas is spinach quesadilla snacking perfection. Cheesy quesadillas with buttery, crispy edges filled with black beans, corn, and red peppers are a snack that makes the whole family happy.

Looking for more snack recipes? While zucchini isn’t usually a vegetable most folks crave, these Zucchini Fries are about to change that! Tender zucchini wedges are coated in a crunchy, crispy, utterly crave-worthy Parmesan breadcrumb coating to create these zucchini fries.

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Broccoli Quesadillas

Mary Younkin

The cheesy broccoli quesadilla combines everything you love about the classic cheddar broccoli combination and toasts it into gooey awesomeness between a couple of buttery crisp tortillas.

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Ingredients

▢ 2 flour tortillas
▢ 1 teaspoon butter
▢ ⅔ cup shredded cheddar cheese
▢ ⅓ cup cooked broccoli chopped small

Instructions

Preheat a large non-stick skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.
Place the tortilla buttered side down in the hot pan. Sprinkle about half of the cheese, layer broccoli over the cheese, and top with the remaining cheese, and the second tortilla.
When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.
Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.