Make your quesadillas a healthier treat by using BroccoLeaf instead of tortillas. They’re fast and easy to make, lower in calorie than traditional quesadillas, and provide a great vegetable source that even picky eaters will love.
CUISINE: California Cuisine
SKILL LEVEL: Beginner
MAKES:12 greensadillas (6 Servings)
READY IN:15 mins
PREP TIME:10 mins
COOK TIME:5 -7 mins
Make your quesadillas a healthy treat by using BroccoLeaf instead of tortillas. They fast and easy to make, lower in calorie than traditional quesadillas, and provide a great vegetable source that even picky eaters will love.
1 bunch BroccoLeaf (approximately 12 leaves)
1 jar Bella Sun Luci sun-dried julienne cut tomato
12 oz organic mozzarella shreds
1/4 cup organic liquid egg whites
Cooking spray or coconut oil
Preheat oven to 375F
Lightly coat two cooking sheets with spray or oil
Wash and clean BroccoLeaf; remove stems (can tear but easier to run a sharp knife down each side of the main stem, per leaf) so each BroccoLeaf makes two “tortillas”
In a bowl, toss cheese and tomatoes together
Place BroccoLeaf halves on cookie sheet
Using two tablespoons, take a spoonful of mixture and place in center of the BroccoLeaf half.
Use your finger and spread thin layer of egg white around one side of BroccoLeaf edge
Gently fold the leaves in half and place each half, pressing egg white edge to other edge, then set completed triangle onto the baking sheet
Bake for 5-7 minutes then flip and continue baking for another 5-7 minutes until the greens turn darker but not burnt.
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