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Broccoli and Cheddar Quesadillas

Broccoli and Cheddar Quesadillas
  • Meal


  • Cusine



2 cups broccoli florets

12 ounces grated cheddar cheese

4 large 12-inch flour tortillas

Vegetable oil, for tortillas

1 medium avocado, sliced thin or chopped for serving

Sour cream, for serving

1/2 red onion, minced

1 ripe tomato, minced

1 jalapeño, seeded and minced

Fresh lime juice

Pinch of salt


Blanch and chop the broccoli: Bring a medium pot of salted water to a boil. Add the broccoli and blanch until it’s bright green and fork tender, about 3 minutes. Then drain the broccoli, let it cool slightly and chop it finely. Make the pico de gallo: If you’re using the Dad Add, now would be a good time to chop that stuff up (highly recommended). Combine the minced ingredients in a bowl and set aside. Preheat a large skillet over medium-low heat. If you haven't already grated your cheese, do it now. Assemble and cook the quesadillas: Brush one tortilla lightly with vegetable oil on one side and add it to the warmed skillet, oiled side down. Sprinkle a loosely packed cup of grated cheese (about 3 ounces) on one half of the tortilla. Top with 1/2 cup of chopped broccoli. Fold the tortilla over to cover the filling and form a half-circle. Cook the quesadilla for about 3 minutes per side until it’s crispy and the cheese is melted. Repeat with making the other quesadillas. (Though if you’re good—and your skillet is large enough—you can make two at a time in the same skillet!) Serve the quesadillas: Cut the quesadillas into triangular segments, and serve with sour cream, avocado, and the spicy pico!