Yield: 2
Broccoli Cheese Quesadillas
Gooey, cheesy, broccoli cheese quesadillas without the dairy! These yummy quesadillas are low in fat too, which makes them a better choice for healing.
Cook Time
15 minutes
Total Time
15 minutes
Ingredients
- 1 cup broccoli, finely chopped
- 1/2 tbsp lemon juice
- sea salt, to taste
- 1 pinch red pepper flakes, optional
- 2 tortillas, gluten free
Cheese Sauce
- 1 cup almond milk, more if needed
- 2.5 tbsp arrowroot starch
- 1/2 tbsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1 tsp lemon juice
- 1 tbsp coconut aminos
- salt and pepper to taste
Optional Toppings
- 1 tbsp vegan sour cream
- 1/4 avocado, diced
- 1 tbsp salsa
- 1 sprig cilantro
Instructions
- Steam the chopped broccoli until cooked. Place in a medium-sized bowl and add the lemon juice and sea salt (if using). Set aside.
- To make the cheese sauce, place the unsweetened almond milk, arrowroot, onion powder, garlic powder, paprika, turmeric, lemon juice, coconut aminos (if using) and sea salt (if using) in a small saucepan. Stir with a whisk until uniform.
- Place the saucepan on medium-high heat and bring to a boil. Reduce the heat to a simmer and cook, stirring often, until the mixture thickens - about 1-2 minutes. Remove from heat and set aside.
- Place a tortilla on a non-stick skillet and add a layer of cheese sauce. Top with 1/4 cup of steamed broccoli, a sprinkle of red pepper flakes (if using) and another layer of cheese sauce to coat the broccoli. Place another tortilla on top and cook on medium-high heat for 2-3 minutes, until browned on the bottom. Flip and cook for a further 2-3 minutes or until browned. Repeat with rest of tortillas.
- Cut the quesadillas into 4 pieces, garnish with optional toppings and serve immediately.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 335Total Fat: 12gSaturated Fat: 3gUnsaturated Fat: 7gSodium: 884mgCarbohydrates: 51gFiber: 6gSugar: 4gProtein: 8g
