Roasted Broccoli and Cheese Quesadillas
A quick and easy meatless dinner of Roasted Broccoli and Cheese Quesadillas not only incorporates more vegetables into your diet, you won’t miss the meat at all.
Earlier this month, I mentioned how eating more vegetables is one of my 2014 resolutions. Truth is, I’ve been doing this for the past few months now. I learned the best way to incorporate more vegetables is to start with your favorites because it’s much easier to add something you really like first before experimenting with new-to-you produce. The biggest challenge I have, however, is finding time to cook. I work a full time job during the week, so I need relatively quick and easy recipes that take no more than an hour to prepare after a long eight-hour day. That’s why I made these Roasted Broccoli and Cheese Quesadillas for Weekday Supper, a collection of easy weeknight dinners for busy people.
Broccoli is probably my second favorite vegetable (right behind cauliflower), so it made sense to make more meals around broccoli. Roasting vegetables is the easiest and probably the most flavorful way to cook vegetables (see my recipe for roasted Brussels sprouts). Toss in a little bit of oil and sea salt then bake for roughly 15-20 minutes. To save time with prep, I cut up the vegetables ahead of time (especially if I’m using a head of broccoli in several recipes – might as well cut all of it at once) and keep raw in a container to use at a moment’s notice.
I eat quesadillas *a lot* for dinner because you can stuff it with practically anything and have it ready in no time. Here’s a hint though – don’t make extras and reheat for lunch in the microwave because the tortillas taste soggy and not good. Instead, pack any extra filling and tortillas separately then make tacos or wraps. Or whatever you want to call random stuff inside an unheated tortilla.
Roasted Broccoli and Cheese Quesadillas #WeekdaySupper
Yield:
4 servings
A quick and easy meatless dinner of Roasted Broccoli and Cheese Quesadillas not only incorporates more vegetables into your diet, you won’t miss the meat at all.
Ingredients
- 2 cups chopped broccoli
- 2 tablespoons olive oil
- Pinch of sea salt
- 1/2 cup cheddar cheese, shredded or thinly sliced
- 4 tortillas
Instructions
- Preheat oven to 400F. Have a baking sheet ready.
- In a large bowl, toss together the broccoli, oil, and salt. Spread into a single layer on the baking sheet and bake for 8-10 minutes or until evenly roasted but not burnt. Remove from the oven and allow to cool.
- Heat up a large skillet. On one half of a tortilla, add some cheese then top with some broccoli. Fold the tortilla in half then add to the skillet (alternatively if your tortillas are small, you can cover the whole tortilla with the filling then top with a second tortilla). Cook until the bottom is brown. Flip it over and cook until the other side is brown. Remove and cut. Repeat with the remaining tortillas.
Source: Adapted from Bountiful: Recipes Inspired by Our Garden (Amazon affiliate link)
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If you liked these Roasted Broccoli and Cheese Quesadillas, you may also like these recipes from me:
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What a gorgeous, delicious, nutritious meal! Great inspiration Carla.
Thanks Isabel! I couldn’t wait to share this recipe.
Roasting vegetables is the best! I love that you used them in these quesadillas.
My saying is when in doubt, roast the veggies ;)
Quesadillas are such a fun and easy weeknight meal! We have them almost every week…so it’s nice to have another option!
Same here! I fill it with all kinds of fun things, both meat and veggies.
Can’t go wrong with broccoli and cheddar! These sound fantastic!
Thanks Sarah!
Roasted broccoli is a must. I mean I’ll eat it cooked other ways but roasting is my favorite because I love that the tops get nice and crispy. I don’t make quesadillas nearly as much as I should considering how I must I like them. I mean an excuse to eat gooey cheese? I’m in.
I can eat broccoli both raw and roasted, but I like roasted a little bit more. Speaking of gooey cheese, you can make this recipe as written or as a grilled cheese sandwich.
Drool! Broccoli and cheese are meant for each other. This looks perfect.
They sure do make a lovely pair! Thanks Jennie.
I love quesadillas and I LOOVE broccoli. This is a match made in taste bud heaven!
Sounds like the perfect dinner for you ;)
Quesadillas are a staple in my home, too. I haven’t tried them with broccoli although I don’t know why. I already roast broccoli and it would be so simple to top the flour tortilla, but for some reason I keep going for red or green bell peppers and green onion. And I love to top it with sour cream. Next time I buy fresh broccoli, this is what I’m doing with it. At least part of it.
I use bell peppers a lot too. Nothing says you can’t throw in some strips with this recipe for extra veggies ;)
Awesome!! Roasted broccoli has such a divine flavour, perfect with cheese IMHO
It really is. Thanks Sarah!
I am in awe of how pretty these are. Tasty and gorgeous, this is sheer perfection. I’m a broccoli fanatic. I hated it growing up but now I can’t get enough of it.
I was the same way with Brussels sprouts. Maybe I should make a quesadilla with them next….
I love how the veggies complete this dish, broccoli is so filling! Super yummy when it’s roasted too, thanks for the idea Carla!
Yes, very filling! You don’t even miss the meat :)
Roasted veggies are so much better..and this is an awesome way to get your broccoli dose :)
No more boring broccoli and cheese ;)
Yum! I love veggie-based quesadillas. I don’t think I’ve ever had one with roasted broccoli though – must try!
If you love broccoli, you’ll love it roasted!
Carla,
I usually save my florets for something fancy, and use broccoli stem in my quesadillas. I love the idea of roasting it, though. Good one!
Oh it’d be good with stems or florets (or both!) Great way to use up veggies lying around.