• Zesty broccoli and cream cheese quesadillas

    We’ve added a healthy twist to the beloved quesadilla by putting broccoli in this easy weeknight meal.

    Zesty broccoli and cream cheese quesadillas

    By Jezza-Rae Larsen Serves: 4
    Total Time: 35 minutes ( + REFRIGERATION)


    • Filling
    • 1 head broccoli 
    • ¼ red onion, finely chopped
    • 1 cup  cream cheese
    • 1 cup grated white cheddar
    • 1 tbsp lemon juice
    • 1 egg
    • 1 tbsp chopped parsley 
    • To assemble 
    • Cooking spray, to grease
    • 6 flour tortillas
    • Sweet chilli sauce - can thin it out a bit.
    • Lemon wedges


    For the filling


    Cook broccoli in salted, boiling water for 5 minutes or until tender. Drain well and pat dry with paper towel. Roughly chop florets, discarding tough stalks.


    Place broccoli in a bowl with remaining ingredients; mix well and season.

    To assemble


    Preheat the oven to 200°C.


    Divide filling between three tortillas; spread out evenly. Top each with a second tortilla.  filling 3. Lightly spray a non-stick pan with cooking spray. Cook quesadillas one at a time over medium heat until golden and filling is heated through, about 3-4 minutes on each side. 


    Transfer to oven and cook for 5 minutes or until the cheese is melted. Remove from the pan. Repeat with remaining tortillas and broccoli mixture.


    Cut into wedges and serve with sweet chilli sauce and lemon wedges, if desired.


    These quesadillas are best served immediately to keep the tortillas crisp.

    Made this easy zesty broccoli and cream cheese quesadillas recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

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    Recipes & styling : Stylist: Jezza-Rae Larsen

    Photography: Chanelle Naudt