Mexican-Style Broccoli Bell Pepper Cheese Quesadilla Recipe
This Mexican-Style Broccoli Bell Pepper Cheese Quesadilla combines the delicious, vibrant flavors of sautéed broccoli and bell peppers with the rich creaminess of melted mozzarella cheese, all wrapped in a crispy tortilla. Perfect for a quick lunch or a satisfying snack, this vegetarian dish brings together the health benefits of vegetables with the comfort of gooey cheese. Whether served alone or with a side of homemade guacamole, it’s a meal your taste buds will thank you for!
Ingredients
| Ingredient | Amount |
|---|---|
| Broccoli (chopped into small florets) | 1 head |
| Yellow Bell Pepper (Capsicum, thinly sliced) | 1 |
| Pickled Jalapeños (deseeded) | 1 |
| Extra Virgin Olive Oil | 1 tablespoon |
| Paprika Powder | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Cumin Powder (Jeera) | 1/4 teaspoon |
| Black Pepper Powder (freshly ground) | 1/4 teaspoon |
| Mozzarella Cheese (grated) | 1 cup |
| Tortillas (corn or flour) | 4 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 9g |
| Carbohydrates | 30g |
| Fiber | 4g |
| Sugars | 4g |
| Fat | 12g |
| Saturated Fat | 4g |
| Sodium | 430mg |
| Cholesterol | 20mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings: 4
Cuisine: Mexican
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Vegetables
Start by prepping all the ingredients. Chop the broccoli into small florets and thinly slice the yellow bell pepper. If you’re using pickled jalapeños, deseed them to reduce the heat. -
Sauté the Vegetables
In a large skillet, heat the extra virgin olive oil over medium heat. Once the oil is hot, add the chopped broccoli and bell pepper. Sauté them for about 5-7 minutes until they start to soften. -
Season the Veggies
Sprinkle in the paprika powder, salt, cumin powder, and freshly ground black pepper. Stir well to coat the vegetables evenly with the spices. Cook for an additional 5-7 minutes, or until the veggies are tender and well-cooked. -
Assemble the Quesadillas
In a shallow frying pan or griddle, heat a tortilla over medium heat. Once it’s warm, place it flat in the pan. On one half of the tortilla, arrange grated mozzarella cheese in an even layer. Top the cheese with a generous spoonful of the cooked broccoli and bell pepper mixture. Then, sprinkle a little more cheese on top of the veggies. -
Cook the Quesadilla
Fold the tortilla over to cover the filling. Let it cook for 2-3 minutes on one side until golden brown, then flip it over and cook the other side for another 2-3 minutes until it’s golden and crispy. -
Serve
Once cooked, remove the quesadilla from the pan and slice it into wedges. Serve hot with a side of homemade guacamole or Spinach Enchiladas for an extra touch of flavor. Perfect for your next Sunday brunch or as a quick lunch!
Tips and Variations
- Spice it up: For an extra kick, add a bit of chili powder or cayenne pepper to the vegetable mix.
- Cheese choices: If you’re not a fan of mozzarella, feel free to swap in cheddar, pepper jack, or any cheese of your choice.
- Tortillas: Use corn tortillas for a gluten-free option or stick with flour tortillas for a more traditional quesadilla.
- Add proteins: You can easily add some grilled chicken, beans, or even tofu for a heartier dish.
Serving Suggestions
This quesadilla pairs wonderfully with a refreshing side salad, a bowl of Mexican rice, or a few chips with salsa for a well-rounded meal. It also makes for a delicious snack or appetizer at parties.
Enjoy the warm, cheesy goodness of this Mexican-Style Broccoli Bell Pepper Cheese Quesadilla! A delightful combination of vegetables and cheese all wrapped in a crispy tortilla—what’s not to love?
