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Broccoli Cheddar Quesadillas with Roasted Peppers & Ranch
2 Serving Lunch

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.

Tags: Nut-Free Chef's Choice Bone Health
SERVINGS
PREP & COOK TIME
15 min
CALORIES
590
FAT
29g
CARBOHYDRATES
67g
PROTEIN
12g

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INGREDIENTS

  1. 6 oz broccoli florets, roughly chopped
  2. 2 whole wheat flour tortillas
  3. 2 oz vegan cheddar
  4. 4 oz roasted red peppers
  5. 1/4 cup vegan ranch dressing
  6. 1 tbsp olive oil*
  7. Salt*
  8. Pepper*
  9. *Not included
  10. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
590
FAT
29g
CARBOHYDRATES
67g
PROTEIN
12g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the broccoli

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.

2
Build the quesadillas

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.

3
Cook and serve

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.

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