Leek, Broccoli, and Blue Cheese Quesadillas
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.
Equipment
- 1 large 12 inch/30 cm non-stick frying pan.
- 1 large flat spatula (for flipping the quesadillas)
Ingredients
- 3 large flour tortillas 10-12 inches/25-30 cm 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.