HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKids' Broccoli Cheddar Quesadillas
Kids' Broccoli-Cheddar Quesadillas

Kids' Broccoli-Cheddar Quesadillas

Serves 2 | with Chunky Tomato Soup

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Who doesn't love a cheesy quesadilla? Today's version of this lunchtime staple gets extra points for having a hidden veggie inside! Tomato soup on the side for dipping makes choosing this recipe a no-brainer!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 cup

Cheddar Cheese, shredded


227 g

Broccoli, florets

¾ tsp

Garlic Salt

370 mL

Crushed Tomatoes with Garlic and Onion

56 mL



2 tbsp

Tomato Sauce Base

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

Not included in your delivery

0.06 tsp


1 tbsp

Unsalted Butter*


1 tbsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate69 g
Sugar17 g
Dietary Fiber9 g
Protein27 g
Cholesterol100 mg
Sodium1740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Medium Pot
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted, 1 min. Add broccoli and 2 tbsp water. Season with 1/2 tsp garlic salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Transfer broccoli to a plate to cool slightly


Finely chop half the broccoli. Arrange tortillas on a clean surface. Sprinkle cheese over one side of each tortilla, then top with chopped broccoli. Carefully, fold tortillas in half to enclose filling, pressing down to seal. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil, then 3 quesadillas. Cook until golden-brown, 1-2 min per side. Reduce heat to medium and repeat with another 1/2 tbsp oil and remaining quesadillas.


Meanwhile, combine crushed tomatoes, tomato sauce base, cream, 1/2 tsp sugar and 1/4 tsp garlic salt in a medium pot over medium-high heat. Simmer, stirring occasionally, until warmed through, 5-6 min. Divide tomato soup between bowls.


Cut quesadillas in half. Divide quesadillas and remaining broccoli between plates. Serve chunky tomato soup alongside for dipping.