Broccoli-Cheese Quesadillas

[Guest guest]

Broccoli-Cheese Quesadillas

 

1 cup (4 oz.) shredded nonfat or reduced fat cheddar cheese

1/2 cup finely chopped fresh broccoli

2 T. picante sauce or salsa

4 (6- to 7- inch) corn or flour tortillas

1 t. margarine, divided

 

Combine cheese, broccoli and picante sauce in a small bowl; mix well.

 

Spoon 1/4 of the cheese mixture onto 1 side of each tortilla;, fold

tortilla over filling.

Melt 1/2 t. margarine in 10-inch nonstick skillet over medium heat.

 

Add 2 quesadillas; cook about 2 minutes on each side or until tortillas

are golden brown and cheese is melted.

 

Repeat with remaining margarine and quesadillas. Cool completely.

 

Serves 4

(May be wrapped and refrigerated up to 2 days or frozen up to 3 weeks)

[Guest guest]

I've never thought about doing this, but it sounds good. My mom makes a

broccoli cheese and rice casserole that might be even better on quesadillas

since it uses Velveeta cheese.

 

 

-Alyssa

 

 

On Behalf Of PunkinPie68

Broccoli-Cheese Quesadillas

 

1 cup (4 oz.) shredded nonfat or reduced fat cheddar cheese

1/2 cup finely chopped fresh broccoli

2 T. picante sauce or salsa

4 (6- to 7- inch) corn or flour tortillas

1 t. margarine, divided

 

Combine cheese, broccoli and picante sauce in a small bowl; mix well.

 

Spoon 1/4 of the cheese mixture onto 1 side of each tortilla;, fold

tortilla over filling.

Melt 1/2 t. margarine in 10-inch nonstick skillet over medium heat.

 

Add 2 quesadillas; cook about 2 minutes on each side or until tortillas

are golden brown and cheese is melted.

 

Repeat with remaining margarine and quesadillas. Cool completely.

 

Serves 4

(May be wrapped and refrigerated up to 2 days or frozen up to 3 weeks)