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Nutrition Facts
Serving Size 1 (185g) Recipe makes 4 servings
Calories 449
Calories from Fat 204		(45%)
Amount Per Serving		%DV
	Total Fat 22.8g	35%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 50mg		16%
Sodium 772mg		32%
Potassium 325mg		9%
Total Carbohydrate 40.5g		13%
	Dietary Fiber 4.1g	16%
	Sugars 2.4g
Protein 21.0g		42%
detailed view... how is this calculated?

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Broccoli Quesadillas

Recipe #203390 | 10 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: WI Cheesehead
Jan 4, 2007

Got this from Delicious Living website. So easy and quick. Here's what the recipe says: "The next time you cook broccoli for dinner, add a little extra so you can make these the next day for lunch or an after-school snack (or even a light supper). You might need to make one at a time, depending on the size of your pan. If desired, keep finished ones warm in the oven until all are cooked." I use cheddar cheese, since I have it on hand. Cook time DOES NOT include cooking the broccoli.

SERVES 4 -6 (change servings and units)

Ingredients

4 burrito-size flour tortillas
2 cups grated monterey jack cheese, packed (about 1/4 pound)
1 1/2-2 cups cooked broccoli, chopped, room temperature

Directions

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.
2
Divide broccoli (about 1 cup per quesadilla) between tortillas, sprinkling it over the cheese, then divide remaining cheese over broccoli.
3
Top each tortilla with a second tortilla and cook for several minutes, until bottom of lower tortilla is light gold.
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.

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Featured Reviews for This Recipe

From: ~Rita~

On Apr 13, 2008

I made this with leftover Steamed Broccoli Rabe With Garlic. I served with Bek's Black Bean Salsa/Pico De Gallo. This is a great way to make a new meal with left overs. Thanks.

0 people found this review helpful

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From: echo echo

On Jan 12, 2007

Basic comfort food which I enjoyed. My only change if I make them again would be to add a bit more seasoning, or maybe use pepper jack cheese to add some heat. But, still, very good and super easy.

1 person found this review helpful

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From: Debbwl

On Jul 7, 2009

Love the idea of adding veggies to a quesadilla. Made using Jalapeno Jack Cheese, even so this recipe did come up just a smidgen short. Don’t get me wrong it is good it just a little bland. Think I will add a little garlic next. Thanks for the post.

1 person found this review helpful

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From: duonyte

On Jul 30, 2007

This was so easy and so good - a winner on all accounts. I used cauliflower (purple! it looked great with the white cheese!), put the veggies and cheese on one half and then flipped the other half over. I like having the one end sealed to keep the filling from falling out. I used a mix of various Italian cheeses. I might add a little garlic to the veggies next time.

1 person found this review helpful

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