Broccoli Quesadillas Recipe
The next time you cook broccoli for dinner, make a little extra so you can make these the next day for lunch, 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 the finished ones warm in an oven until all are cooked and you’re ready to serve.
4 whole-wheat flour tortillas (burrito-size)
2 packed cups grated organic jack cheese (about 1/4 pound)
1 1/2 - 2 cups chopped, cooked organic broccoli, at room temperature
1. Place a flour tortilla or two on an unheated griddle (or electric skillet). Sprinkle each tortilla with about 1/2 cup cheese. Divide broccoli between tortillas, sprinkling it over the cheese, then divide remaining cheese over broccoli. Top each tortilla with a second tortilla. (A kid can do or help with all of this.) Turn on griddle or skillet to medium. Cook quesadillas for several minutes, until bottom of lower tortilla is light golden brown. (A child can “help” you use a long handled turning spatula to peek underneath.)
2. Flip tortilla over, (children can “help” with this task too, if closely supervised) and cook on second side until bottom surface matches first side. Cheese should be completely melted. Use the long handled turning spatula to remove from pan (an adult job) and slice into 6–8 wedges (also a job for an adult).
3. Let it cook down for a few minutes, then serve warm.