Broccoli Cheese Quesadillas

Broccoli Cheese Quesadillas

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Life is busy, after school is busy, so I'm always looking for and trying to create quick go-to dinners which we all enjoy but also ensure some goodness too. Arriving home late with three hungry tummies, a tonne of school bags and lunch boxes to unpack, as well as sports gear and homework to do, this quick broccoli cheese quesadilla recipe really is a mummy saver. It has a healthy dose of green vegetables to ease the mummy guilt, but it is also tasty and almost pizza-like, so you won’t get any rejection from fussy toddlers.

Simple ingredients and ready in minutes, these quesadillas are a really easy win. A great little finger food if you’re doing baby-led weaning, but also a tasty supper for older children. You can mix up the vegetables too: steamed cauliflower or small pieces of courgette or pepper can be added in, but this broccoli-cheese variety has become a firm favourite here, especially for those late nights after swimming lessons. Any leftovers make a perfect lunchbox filler which is no doubt your next job once dinner, bath and bed are done!

 What you need: wraps, broccoli, cheese

What you need: wraps, broccoli, cheese

 Grated cheese mixed with broccoli rice

Grated cheese mixed with broccoli rice

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Ingredients

8 flour tortillas (use whichever your family like but there are some great seeded wholemeal varieties)

1 broccoli head, steamed

250g grated cheddar cheese

How to make them:

Cut the broccoli into small florets and use steamer to steam them for a few minutes until just tender. Or place in boiling water for 2-3 minutes until tender.

Place the steamed broccoli into a food processor and pulse until it is broken up-almost rice like-if you have a fussy eater you may want to pulse until it is very smooth.

Mix the broccoli and cheese together, season to taste (no salt for under 1s).

Divide the broccoli and cheese mixture equally between four tortillas and then top with another tortilla.

Heat a frying pan on the stove and place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting.

Carefully turn the quesadilla over and cook on the other side until crisp and golden.

Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.

Serve with a salsa or yoghurt for dipping and some extra salad.

Love From Caroline & The Clean Little Tummies 

PS Please don't forget to share your photos of any of the recipes you try. Come and find us on Instragram and Facebook 

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