Broccoli And Red Onion Quesadillas Recipes

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BROCCOLI QUESADILLAS



Broccoli Quesadillas image

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.

Provided by WI Cheesehead

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 3

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

Steps:

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

Nutrition Facts : Calories 449.6, Fat 22.8, SaturatedFat 12.1, Cholesterol 50.3, Sodium 772, Carbohydrate 40.5, Fiber 4.1, Sugar 2.4, Protein 21

BROCCOLI AND RED ONION QUESADILLAS



Broccoli and Red Onion Quesadillas image

When you cook the red onions and broccoli, be sure to heat the pan enough to sear their edges.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 10m

Yield Two quesadillas

Number Of Ingredients 9

1 large broccoli crown, about 1/2 pound
1 tablespoon extra virgin olive oil
1 medium red onion, cut in half lengthwise, then sliced across the grain
1 tablespoon chopped cilantro or epazote (optional)
Salt
freshly ground pepper
4 corn tortillas
2 ounces grated Monterey Jack, Cheddar or mixed cheeses (1/2 cup)
Salsa for serving (optional)

Steps:

  • Make the broccoli filling. Steam the broccoli crown for four minutes, then remove from the heat. Rinse with cold water and pat dry. Slice 1/4 inch thick. Heat the oil over medium-high heat in a large, heavy frying pan, and add the red onion. Cook, stirring, until tender and seared on the edges. Add the sliced broccoli. Cook, stirring, until seared on the edges, about three minutes. Stir in the cilantro or epazote, season with salt and pepper, and remove from the heat. Taste and adjust seasoning.
  • In a microwave: Place a corn tortilla on a plate. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
  • In a pan: Place a corn tortilla in a pan. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place another tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 553 milligrams, Sugar 5 grams

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