Broccoli Cheddar Quesadillas
roasted peppers, ranch dressing
Broccoli and cheddar cheese are a classic, comforting combo – and they're getting an update in our vegan quesadillas. Roasted red peppers add some sweetness. Tangy herby ranch dipping sauce rounds out the meal.
Nutrition (per serving)
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INGREDIENTS
- 6 oz broccoli florets, roughly chopped
- 2 whole wheat flour tortillas
- 2 oz vegan shredded cheddar cheese
- 4 oz roasted red peppers, rinsed and patted dry
- 1/4 cup vegan ranch dressing
- 1 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add broccoli and a pinch of salt and pepper and cook until broccoli is tender, 4 to 6 minutes. Wipe skillet clean.
Place tortillas on clean work surface and sprinkle cheddar on half of each tortilla. Top with cooked broccoli and roasted red peppers. Fold quesadillas in half and gently press to seal.
Heat 1 tsp olive oil in same skillet over medium heat. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat with remaining oil and quesadilla. Divide between plates and serve with ranch.
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