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–+ servings
Overhead shot of open-face cheesy broccoli quesadilla cooking in a nonstick skillet
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Broccoli Quesadillas

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 Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 1
Author: Mary Younkin

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.

Nutrition

Calories: 527kcal | Carbohydrates: 31g | Protein: 23g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 966mg | Potassium: 134mg | Fiber: 2g | Sugar: 2g | Vitamin A: 880IU | Calcium: 621mg | Iron: 2mg