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Broccoli and Red Onion Quesadillas

Broccoli and Red Onion Quesadillas

Image credit to: Boston Organics


  • 1 large broccoli crown, about 1/2 lb
  • 1 Tbsp olive oil
  • 1 medium red, yellow or white onion, cut in half lengthwise, then sliced across the grain
  • 1 Tbsp chopped cilantro or epazote (optional)
  • salt and freshly ground pepper
  • 4 Fresh Organic Corn or Flour Tortillas
  • 1 cup Neighborly Farms Organic Monterey Jack or Cheddar Cheese, grated
  • Salsa for serving


1. Broccoli filling. Steam broccoli crown for 4 minutes in steamer or directly in 2" water in covered pan, then remove from heat. Slice 1/4 inch thick. Heat oil over medium-high heat in large, heavy frying pan, and add onion. Cook, stirring, until soft. Add sliced broccoli. Cook, stirring, until seared on edges, about 3 minutes. Stir in cilantro or epazote, season with salt and pepper, and remove from heat. Taste and adjust seasoning.

2. Assemble quesadillas. 

Microwave: Place tortilla on plate. Top with half broccoli mix, and spread in even layer. Sprinkle on half the cheese, top with another tortilla. Press down gently. Using microwave, heat quesadillas for 1 to 1 1/2 minutes until cheese has melts. 

Using a pan from step 1: Place tortilla in pan. Top with half broccoli mix, spread in even layer. Sprinkle on half the cheese. Turn heat on medium-high, and heat until cheese begins to melt and tortilla begins to brown. Place another tortilla on top of cheese, and press down lightly. Flip over the quesadilla in the pan, and heat another 30 seconds or until cheese has melted.

Cut into quarters or sixths, and serve with salsa.  Repeat with the remaining ingredients.

Tested and Approved by Boston Organics (Brittany Roberts)

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