Main Mexican

Broccoli, lemon and cottage cheese quesadillas

Name: Broccoli, lemon and cottage cheese quesadillas
Cuisine: /mexican
Ingredients: 1 small head broccoli (about 140g); 2 spring onions, finely chopped, plus extra thinly sliced to serve; 1 cup (200g) cottage cheese; 1 cup (120g) grated cheddar; Finely grated zest of ½ lemon, plus lemon wedges to serve; 1 egg; Olive oil spray, for greasing; 4 corn or flour tortillas; Alfalfa sprouts, to serve

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by Phoebe Wood

Oct 11, 2018

“These quesadillas – filled and grilled tortillas – are tasty as they are, or you could add fried chorizo for extra flavour” - Phoebe Wood.

1 small head broccoli (about 140g)
2 spring onions, finely chopped, plus extra thinly sliced to serve
1 cup (200g) cottage cheese
1 cup (120g) grated cheddar
Finely grated zest of ½ lemon, plus lemon wedges to serve
1 egg
Olive oil spray, for greasing
4 corn or flour tortillas
Alfalfa sprouts, to serve

Method

1.

Preheat oven to 200°C. Cook broccoli in boiling salted water for 5 minutes or until tender. Drain well and pat dry with paper towel. Chop florets, discarding tough stalks. Place in a bowl along with spring onion, cottage cheese, cheddar, lemon zest and egg. Season and stir to combine.
2.

Lightly spray a non-stick ovenproof frying pan with oil. Place a tortilla in pan, then spread it with half the broccoli mixture and top it with a second tortilla. Cook over medium heat for 4 minutes or until the base is golden. Turn the tortilla and cook for a further 3 minutes or until golden.
3.

Place the pan in the oven for 5 minutes or until the cheese is melted. Remove from the pan and repeat with remaining tortillas and broccoli mixture. Cut into wedges and scatter with alfalfa and extra spring onion. Serve with lemon wedges.