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  • Stephanie Wharton

Broccoli Quesadilla

By Stephanie Wharton


  • 1 head broccoli, broken into large florets

  • 1 tbsp oil

  • 1 red onion, finely chopped

  • 2 garlic cloves, minced

  • ½ tsp ground cumin

  • ¼ tsp chili powder

  • ⅛ tsp ground cinnamon

  • 6 cherry tomatoes, quartered

  • 6 flour tortillas

  • ½ cup shredded mozzarella cheese

  • 1 cup salsa

  • 1 cup sour cream or greek yogurt

  • 1 avocado, sliced


  1. Steam the broccoli until crisp-tender. Chop coarsely and set aside.

  2. In a large skillet, heat the oil. Add the onions and sauté over medium heat for 3-4 minutes to soften. Add the garlic, cumin, chili powder, and cinnamon. Cook for another minute.

  3. Add in the broccoli and tomatoes. Stir well for another 3-4 minutes to allow the flavors to meld. Transfer to a bowl and set aside.

  4. Make sure the skillet is cool and wipe it out using a paper towel or kitchen towel. Add more oil if needed and heat over medium-high heat.

  5. Divide the broccoli mixture among the tortillas. Sprinkle with the cheese. Fold in half.

  6. Working in batches, fry each tortilla for 2-3 minutes per side, pressing with a spatula to flatten it a bit.

  7. To serve, top each tortilla with salsa, sour cream, and avocados.


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