Broccoli Quesadilla

To stick with my St. Patrick's Day theme of green things, I chose to opt for this broccoli quesadilla. I'm always looking for ways to reinvent the classic quesadilla and when I came across this recipe, I got excited and wanted to try it right away. I always seem to have excess broccoli in my fridge, which is never a bad thing, but sometimes I run out of ideas on what to do with it. As I said in my last quesadilla post, you can put literally anything you want in them so I figured why not try broccoli.

Ingredients

• 1 cup broccoli, cooked and chopped--room temperature

• 1 cup mozzarella cheese, shredded

• 1/4 cup corn kernels

• 1/4 tsp garlic powder

• 4 WW tortillas 

Step 1: Combine broccoli with cheese, corn and garlic powder. Season with salt and pepper as needed. Divide mixture in four, for each tortilla. Add the mixture to one half of the tortilla and top with the other half.

Step 2: Heat a large frying pan over medium heat until hot. Carefully place one of your quesadillas in the pan. Place lid over the pan to trap heat inside so that the bottom cooks until golden. After about 2-3 minutes, remove the lid and place a plate over the top of the pan. Take the pan and flip over so that the cooked side of the quesadilla is facing up, then put it back into the pan over the heat to cook the other side. 

Step 3: Repeat with the other quesadilla. Remove from pan and slice into fours. 

This quesadilla was delicious, especially with the Siracha I drizzled on top of it for some spice. Broccoli is one of the most nutritious vegetables because it is rich in vitamin C, A, folic acid, calcium and fiber. It also plays a role in preventing cancer, regulating blood pressure, reduces cholesterol and maintaining good bone health while preventing osteoporosis. According to USDA's nutrient database, 1 cup of boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk. Definitely try it out! 

ENJOY!!