Description
These Sheet Pan Broccoli Cheddar Quesadillas are a delicious, easy-to-make meal featuring roasted broccoli tossed in a spicy adobo sauce, layered with sharp cheddar cheese between flour tortillas, and baked to golden perfection. Served with a creamy chipotle sour cream, they offer a flavorful twist on classic quesadillas with a satisfying mix of textures and spice.
Ingredients
For the Broccoli
- 1 lb. broccoli florets (or 1 large bunch), roughly chopped
- 1/4 cup vegetable oil
- 3 tbsp. adobo sauce (from a can of chipotles)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
For the Sour Cream
- 1 cup sour cream
- 2 tsp. adobo sauce (from a can of chipotles)
For the Quesadillas
- 12 (6- or 7-inch) flour tortillas
- 1 lb. sharp cheddar cheese, grated (about 4 cups)
- 3 tbsp. salted butter, at room temperature
- Cooking spray, for the baking sheet
Instructions
- Preheat and Prepare Broccoli: Position racks in the upper and lower thirds of the oven and preheat to 425˚F. Line a baking sheet with foil and spray with cooking spray. In a large bowl, combine the vegetable oil, 3 tablespoons of adobo sauce, kosher salt, and black pepper. Add broccoli florets and toss to coat evenly. Spread the broccoli in an even layer on the prepared baking sheet and place it on the lower oven rack. Roast for about 15 minutes, flipping halfway through, until the broccoli is tender and starts to brown. Remove from oven and take off the foil with the broccoli.
- Prepare Chipotle Sour Cream: While broccoli roasts, mix the sour cream with the remaining 2 teaspoons of adobo sauce in a small bowl. Set aside to serve as a dipping sauce.
- Assemble Quesadillas: Lay out 6 tortillas on a clean surface. Sprinkle half of the grated cheddar evenly over the tortillas, then distribute the roasted broccoli on top, and sprinkle with the remaining cheddar. Top each with one of the remaining tortillas and gently press down to compact the layers.
- Prepare Baking Sheets: Place 1 tablespoon of butter on each of two baking sheets and put them in the oven to melt and slightly brown as it heats. Butter the tops of the assembled quesadillas with the remaining 1 tablespoon of butter.
- Bake Quesadillas: Place 3 quesadillas buttered-side up on each heated baking sheet. Bake them on the upper and lower racks until the bottoms are golden brown, about 4 minutes. Flip each quesadilla carefully and bake for an additional 2 to 3 minutes until golden brown on the other side. Switch the baking sheets between racks if the quesadillas on one rack brown faster.
- Serve: Remove the quesadillas from the oven, cut into wedges, and serve warm with the chipotle sour cream for dipping.
Notes
- Use sharp cheddar cheese for the best flavor and melting quality.
- Adjust the amount of adobo sauce depending on your preferred spice level.
- To save time, you can roast the broccoli while prepping other ingredients.
- If you prefer gluten-free, substitute the flour tortillas with gluten-free ones.
- Leftover quesadillas can be reheated in a skillet or oven to keep the crisp texture.