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Cheese and Veggie Quesadillas

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“These are super sneaky with veggies, I chop the broccoli in the food processor. They're THE best quesadillas I've ever had :) From WW Take Out Tonight 6 points”

Ingredients Nutrition


  1. Preheat oven to 400 degrees. Spray 8 9 inch squares of foil with nonstick cooking spray.
  2. Place 1 tortilla on 4 sheets of foil; sprinkle each with 1/4 of the cheese. Set aside.
  3. In a small saucepan of boiling water, cook broccoli for 3 minutes or until bright green and tender. Drain; arrange broccoli on the cheese topped tortillas.
  4. In a small bowl, mash the beans and lime juice to make a paste; stir in the chilies, cilantro and scallions. Spread 1/4 of this mixture on each cheese topped tortilla.
  5. Top each cheese topped tortilla with a plain tortilla and then a piece of foil, sprayed side down. Crimp the edges of the foil together with your fingers so it is sealed.
  6. Place foil packets on a baking sheet. Bake 7 minutes until heated through.
  7. Serve seach quesadilla with 2 Tablespoons salsa and 1 1/2 teaspoons sour cream.

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