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Vegetarian Quesadilla with Cheese and Lemon

  • Author: newcontent
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4 1x


A tasty way to get your daily dose of healthy vegetables, with a Mexican twist.


  • 1 small broccoli (approx.140g)
  • 2 spring onions, 1 – thinly sliced and 1 extra shredded for serving
  • 1 cup cottage cheese (approx. 200g)
  • 1 cup grated cheddar (approx. 120g)
  • Finely grated zest of 1/2 a lemon, plus lemon wedges to serve
  • 1 egg
  • Olive oil spray, to grease
  • 4 corn or flour tortillas
  • Alfalfa sprouts, to serve



  1. Preheat oven to 200°C.
  2. Cook broccoli in salted, boiling water for 5 minutes or until tender. Drain well and pat dry with paper towel.
  3. Roughly chop florets, discarding tough stalks.
  4. Place in a bowl with spring onion, cottage cheese, cheddar, lemon zest and egg. Season, and stir to combine.
  5. Lightly spray a non-stick ovenproof frypan with oil.
  6. Place one tortilla in pan, then spread with half the broccoli mixture and top with a second tortilla. Place over medium heat and cook for 4 minutes or until base is golden. Turn quesadilla and cook for a further 3 minutes or until golden.
  7. Transfer to oven and cook for 5 minutes or until cheese is melted. Remove from pan. Repeat with remaining tortillas and broccoli mixture.
  8. Cut into wedges and scatter with alfalfa and extra spring onion.
  9. Serve with lemon wedges.
  • Category: vegetarian
  • Cuisine: Mexican


  • Serving Size: 4

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