Leek, Broccoli, and Blue Cheese Quesadillas
(15-minute Vegetarian recipe)
Leek, broccoli, and blue cheese quesadillas are vegetarian, bursting with flavor, and are super quick and easy to make, taking just 15 minutes!
There are literally hundreds of quesadilla recipes out there, pretty much one for every day of the year! This leek, broccoli and blue cheese quesadilla recipe is for a special day! Loaded with delicate flavors, this quesadilla recipe is quick and easy to make and tastes incredible!
This vegetarian recipe serves 3-4 people and takes just 15 minutes to make. We’ve used store-bought tortillas for convenience, but if you feel like going really authentic, you can make your own tortillas in about 30 minutes.
Serving:
Tapas for 4 people
Ready in:
15 minutes
Skill level:
Very Easy
Serve with:
Fresh avocado
About This Recipe
Hey, we hear you. Quesadillas are more of a Latin American vibe rather than traditional Spanish cuisine, right? Well, yes absolutely! But given the huge population of Latin Americans living in Spain, it’s no surprise to find quesadillas pretty much everywhere!
Quesadillas are perfect for when you’re not sure what’s left in the fridge and can be made with just about any flavor combination. They are super easy to prepare and pretty much anything goes for toppings, just throw in some cheese and you’ve got a warm tasty snack perfect for any time of the day!
This recipe combines some well-known Spanish flavors that are common in the north of Spain, particularly throughout the Basque Country which shares a border and culinary ties with France. I use blue cheese as it really brings out the leek flavor and pairs incredibly well with broccoli too!
Breakfast quesadillas or tasty tapas
I usually make this recipe as a tasty breakfast option and add a couple of eggs that are scrambled into the toppings, but the recipe would work perfectly well as a tapas or for a tasty party snack, with or without the egg.
Equipment needed to make quesadillas
- 1 large 12-inch non-stick frying pan.
- 1 large flat spatula (for flipping the quesadillas)
Ingredients
Method (step-by-step)
- 3 large flour tortillas (10-12 inches is perfect)
- 100 grams (3.5 oz.) of Brocolli, chopped fine
- 70 grams (2.4 oz.) of Blue cheese, crumbled into pieces
- 70 grams (2.4 oz.) of grated Emmental cheese (or cheddar)
- 1 medium-size leek, chopped fine
- ½ onion (optional)
- 30 ml (1 fl. oz.) of extra virgin olive oil
- 1 tablespoon of cumin
- 1 Avocado
- Sour cream (optional)
- Salt and pepper for seasoning
Method (step-by-step)
(Note: this recipe uses store-bought tortillas for convenience, If you’re making your own tortillas, make them first)
Step 1 – Prepare the filling
On high heat, add the oil, leek, and onion and fry for 3-4 minutes or until it starts to golden. Turn down the heat to medium heat and add the broccoli, cumin, and some seasoning to taste. Cook for another 3-4 minutes and once done, set aside.
Step 2 – Prepare the tortilla
In the same pan on medium heat, add a tortilla and cook on one side for around 1-2 minutes. Around the 1 minute mark, sprinkle some blue and Emmental cheese evenly over the tortilla.
Step 3 – Add filling
Add the filling and spread evenly over the tortilla. Cook for around 1-2 minutes or until the cheese looks melted.
Step 4 – Flip and serve
- Finally, flip half of the tortilla mix onto the other half and press down firmly with a spatula. The cheese and filling should gel together and make a perfect quesadilla.
- Remove your quesadilla from the pan and place it onto a chopping board. Allow to cool for a few minutes and then cut into triangles.
- Serve with some fresh sliced avocado and some sour cream (optional).
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Leek, Broccoli, and Blue Cheese Quesadillas
Equipment
- 1 large 12-inch non-stick frying pan.
- 1 large flat spatula (for flipping the quesadillas)
Ingredients
- 3 large flour tortillas 10-12 inches is perfect
- 100 grams 3.5 oz. of Brocolli, chopped fine
- 70 grams 2.4 oz. of Blue cheese, crumbled into pieces
- 70 grams 2.4 oz. of grated Emmental cheese (or cheddar)
- 1 medium-size leek chopped fine
- ½ onion optional
- 30 ml 1 fl. oz. of extra virgin olive oil
- 1 tablespoon of cumin
- 1 Avocado
- Sour cream optional
- Salt and pepper for seasoning
Instructions
(Note: this recipe uses store-bought tortillas for convenience, If you’re making your own tortillas, make them first)
Step 1 - Prepare the filling
- On high heat, add the oil, leek, and onion and fry for 3-4 minutes or until it starts to golden. Turn down the heat to medium heat and add the broccoli, cumin, and some seasoning to taste. Cook for another 3-4 minutes and once done, set aside.
Step 2 - Prepare the tortilla
- In the same pan on medium heat, add a tortilla and cook on one side for around 1-2 minutes. Around the 1 minute mark, sprinkle some blue and Emmental cheese evenly over the tortilla.
Step 3 - Add filling
- Add the filling and spread evenly over the tortilla. Cook for around 1-2 minutes or until the cheese looks melted.
Step 4 - Flip and serve
- Finally, flip half of the tortilla mix onto the other half and press down firmly with a spatula. The cheese and filling should gel together and make a perfect quesadilla.
- Remove your quesadilla from the pan and place it onto a chopping board. Allow to cool for a few minutes and then cut into triangles.
Serve with some fresh sliced avocado and some sour cream (optional).
Nutrition
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