Broccoli Cheese Quesadillas

35 min | easy

Recipe by Eunice Published Apr 10, 2026

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

Rate/Review

Introduction

These broccoli cheese quesadillas are creamy, cheesy, and hearty, with tender chicken tucked into crisp golden tortillas.

They are perfect for an easy weeknight dinner, a satisfying lunch, or a family-friendly game day snack.

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Prep the filling ingredients

Pat the chicken dry, and chop the broccoli into very small pieces for even cooking.
Shred the cheddar if needed, and keep the tortillas nearby for quick assembly.
Cook the chicken

Warm a large skillet over medium heat, and add the chicken in an even layer.
Cook for 6 to 8 minutes, stirring often, until no pink remains.
If the pan looks dry, add a spoonful of broth to prevent sticking.
Make the creamy filling

Stir in the soup, broth, chopped broccoli, and cheddar until the mixture looks creamy.
Cook 2 to 3 minutes, stirring, until the cheese melts and the broccoli softens slightly.
Assemble the quesadillas

Spread one-fourth of the filling over half of each tortilla, leaving a small border.
Fold the tortillas over, and press gently so the filling stays in place.
Brown both sides

Melt a little butter in a clean skillet over medium heat.
Cook each quesadilla for 2 to 3 minutes per side, until golden and crisp.
Add more butter as needed between batches.
Rest and serve

Let the quesadillas rest for 1 minute before slicing, so the filling settles.
Cut into wedges, and serve while hot.

Chicken breasts for rotisserie chicken: Use about 2 cups shredded rotisserie chicken for faster prep and a richer roasted flavor. The filling stays hearty and moist.
Cheddar for Monterey Jack or pepper Jack: Monterey Jack melts very smoothly and keeps the filling creamy. Pepper Jack adds gentle heat for a bolder bite.
Flour tortillas for spinach tortillas: Spinach tortillas add color and a mild savory note. They crisp nicely and make the quesadillas look extra fun.

Chop broccoli extra small: Tiny pieces soften quickly and stay tucked inside the tortilla. Larger pieces can tear the tortilla and fall out.
Use freshly shredded cheese: Freshly shredded cheddar melts smoother than bagged cheese. Packaged shreds contain starch that can make the filling grainy.
Cook on medium heat: Medium heat gives the tortilla time to crisp before the cheese overcooks. High heat can scorch the outside fast.
Rest before slicing: A short rest helps the cheese thicken slightly. Cleaner wedges hold together better on the plate.

^* Approximate, per serving.
Data source: USDA FoodData Central.

Why is my filling leaking out?: Too much filling causes spills once the cheese melts. Use a scant cup per tortilla, and leave a small border.
How can I keep the tortillas crisp?: Cook over medium heat, not high heat, so the outside browns before the filling steams. Drain any watery filling first.
Can I make the filling ahead of time?: Yes, chill the filling for up to 2 days in a sealed container. Rewarm it gently, or assemble cold and cook a bit longer.
How do I know the chicken is fully cooked?: Cook until the thickest piece reaches 165°F on an instant-read thermometer. The meat should look opaque, juicy, and easy to shred.