Broccoli Cheddar Quesadillas
with Roasted Peppers & Ranch
Broccoli and cheddar are a classic, comforting combo – and getting an update in our vegan quesadillas. Roasted red peppers add some sweetness, and ranch dipping sauce rounds out the meal.
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INGREDIENTS
- 6 oz broccoli florets, roughly chopped
- 2 whole wheat flour tortillas
- 2 oz vegan cheddar
- 4 oz roasted red peppers
- 1/4 cup vegan ranch dressing
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
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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 half the 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 quesadilla. Divide between 2 plates and serve with ranch.
SIMILAR RECIPES
Sesame Gnocchi with Broccoli & Ginger Pumpkin Butter
Protein Power Bowls with Roasted Peppers & Herb Vinaigrette
Green Veggie Burgers with Gochujang Mayo & Togarashi Fries
Braised Millet with Butternut Squash Agrodolce & Roasted Garlic Chickpeas
