Zesty broccoli and cream cheese quesadillas
We’ve added a healthy twist to the beloved quesadilla by putting broccoli in this easy weeknight meal.
Zesty broccoli and cream cheese quesadillas
Ingredients
- Filling
- 1 head broccoli
- ¼ red onion, finely chopped
- 1 cup cream cheese
- 1 cup grated white cheddar
- 1 tbsp lemon juice
- 1 egg
- 1 tbsp chopped parsley
- To assemble
- Cooking spray, to grease
- 6 flour tortillas
- Sweet chilli sauce - can thin it out a bit.
- Lemon wedges
Instructions
For the filling
Cook broccoli in salted, boiling water for 5 minutes or until tender. Drain well and pat dry with paper towel. Roughly chop florets, discarding tough stalks.
Place broccoli in a bowl with remaining ingredients; mix well and season.
To assemble
Preheat the oven to 200°C.
Divide filling between three tortillas; spread out evenly. Top each with a second tortilla. filling 3. Lightly spray a non-stick pan with cooking spray. Cook quesadillas one at a time over medium heat until golden and filling is heated through, about 3-4 minutes on each side.
Transfer to oven and cook for 5 minutes or until the cheese is melted. Remove from the pan. Repeat with remaining tortillas and broccoli mixture.
Cut into wedges and serve with sweet chilli sauce and lemon wedges, if desired.
Notes
These quesadillas are best served immediately to keep the tortillas crisp.
Made this easy zesty broccoli and cream cheese quesadillas recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
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Recipes & styling : Stylist: Jezza-Rae Larsen
Photography: Chanelle Naudt
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
