Half Baked Harvest · by Tieghan Gerard★ 4.6 (66)
Broccoli Cheese Quesadilla with Chipotle Sauce
NUTRITION · PER SERVING25M COOK
CAL 31%·PRO 37%
CARBS 46G29% OF CAL
12G FIBER0G ADDED0G INTRINSIC20G OTHER15G TOTAL SUGAR
FAT 45G64% OF CAL
11G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Charred broccoli and zucchini layered in tortillas with cheddar and chipotle sauce. A quick vegetarian main.
mainmexican🍳 skilletvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons extra virgin olive oil, plus more for cooking
- 1 head broccoli, cut into florets
- kosher salt and black pepper
- 1 medium zucchini, and or yellow summer squash, sliced into rounds
- 1 medium shallot, thinly sliced
- 1/2 cup fresh cilantro or basil, chopped
- 4 whole wheat or regular flour tortillas
- 3/4 cup shredded sharp cheddar cheese, and or Monterey Jack
- plain greek yogurt, sliced avocado, and fresh limes, for serving
- 2 chipotle peppers in adobo, finely chopped, plus 2 tablespoons adobo sauce
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons toasted sesame seeds
- kosher salt
At a glance
PER SERVING · TIME 25M
CAL 31%·PRO 37%
CARBS 46G29% OF CAL
12G FIBER0G ADDED0G INTRINSIC20G OTHER15G TOTAL SUGAR
FAT 45G64% OF CAL
11G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1180mg
- Total sugar
- 15g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 992mg
- Calcium
- 498mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.