Serves 4- 6 / The next time you cook broccoli for dinner, add a little extra so you can make these the next day for lunch or an after-school snack (or even a light supper). You might need to make one at a time, depending on the size of your pan. If desired, keep finished ones warm in the oven until all are cooked.
4 flour tortillas (burrito size)
2 cups grated jack cheese, packed (about 1/4 pound)
1-1/2 – 2 cups chopped, cooked broccoli, room temperature
1. Preheat griddle or heavy skillet over medium heat for 3 minutes. Add a flour tortilla or two and sprinkle each with about 1/2 cup cheese. Divide broccoli (about 1 cup per quesadilla) between tortillas, sprinkling it over the cheese, then divide remaining cheese over broccoli. Top each tortilla with a second tortilla and cook for several minutes, until bottom of lower tortilla is light gold.
2. Flip quesadilla over and cook on second side until bottom is golden. Cheese should be completely melted. Remove from pan and slice into wedges. Serve hot or warm.
PER SERVING: 290 cal, 39% fat cal, 13g fat, 25mg chol, 13g protein, 34g carb, 3g fiber, 382mg sodium
