Cheesy Broccoli Quesadillas
Crisp golden tortillas filled with charred broccoli, melted cheddar and a little smoky heat.
Charring the broccoli first is what separates this from a sad vegetable quesadilla. The florets get browned and nutty, tossed with cumin and chilli, then sealed into a tortilla with enough cheese to hold everything together. Kids eat them; so does everyone else.
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How to make Cheesy Broccoli Quesadillas
Ingredients
Quantities scale automatically. Cooking times stay the same.
Filling
To assemble
Equipment
- Large skillet
- Box grater
Method
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1
Char the broccoli
Heat the olive oil in a large skillet over medium-high. Add the broccoli and leave it undisturbed for 3 minutes to catch and brown, then toss and cook 3-4 minutes more until tender-crisp with dark edges.
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2
Season it
Stir in the cumin, chilli powder and salt and cook 30 seconds. Tip into a bowl, add the spring onions, and roughly chop any large pieces.
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3
Fill the tortillas
Scatter cheese over half of each tortilla, add a quarter of the broccoli, then top with a little more cheese and fold over. The cheese on both sides is the glue.
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4
Cook until golden
Wipe the pan, melt a little butter over medium heat, and cook each quesadilla 2-3 minutes per side, pressing gently with a spatula, until deeply golden and the cheese has melted through.
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5
Rest before cutting
Let each one sit for a minute on a board. Cutting immediately makes the filling run out.
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6
Serve
Cut into wedges and serve with sour cream, salsa and a squeeze of lime.
Cook’s tips
- Cut the broccoli small, no bigger than a thumbnail, so the quesadilla folds flat and cooks evenly.
- Grate your own cheese. Pre-shredded cheese is coated in starch and melts into a grainy layer instead of a smooth one.
- Medium heat only. Too hot and the tortilla burns before the cheese melts.
Variations
- Add black beans or shredded chicken for a heartier filling.
- Swap cheddar for a mix of monterey jack and pepper jack if you want more heat.
- Use corn tortillas and make smaller folded tacos for a gluten-free version.
Storage and make-ahead
Best fresh, but cooked quesadillas keep 2 days and re-crisp beautifully in a dry pan or air fryer. Do not microwave them or the tortilla goes leathery.
Nutrition per serving
| Calories | 486 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 42 g |
| Fat | 27 g |
| Fibre | 6 g |
| Sugar | 4 g |
| Sodium | 790 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
