Kids' Broccoli-Cheddar Quesadillas
Serves 2 | with Chunky Tomato Soup
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.
Cheddar Cheese, shredded
Crushed Tomatoes with Garlic and Onion
Tomato Sauce Base
(Contains Sulphites, Wheat)
Not included in your delivery
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.