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Leftover Taco Quesadilla
with paprika broccoli

Active: 20 min Total: 30 min

We turn our leftover taco pasta topping from last night into quesadilla fillings tonight. Enjoyed with a some easy microwaved broccoli tossed in paprika vinaigrette, this end-of-week dinner comes together in a flash.
Smart tip: Bake quesadillas in an oven (vs. griling them on stovetop) if you're making more than 1. It'll be a lot less work!

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Ingredients

Servings:
4
Metric
Quesadillas:
  • Mexican cheese blend - 8 oz ((Like Jack, Colby, or cheddar))
  • Red onion - 1/2, sliced
  • Corn - 1 cob, kernels of
  • Cooking oil - 1 1/2 Tbsp
  • Sherry vinegar - 2 tsp ((Substitute red wine vinegar))
  • Tortillas, burrito-sized - 4
  • Leftover taco meat - 3 to 4 cups
Paprika Broccoli:
  • Broccoli - 1 1/2 lbs, chopped
  • Paprika - 1/2 tsp
  • Honey - 1 tsp
  • Dijon mustard - 1 1/2 tsp
  • Sherry vinegar - 1 1/2 Tbsp
  • Olive oil - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cheese - Grate. (Can be done up to 5 days ahead)
  2. Red onion / Broccoli / Corn - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 350F (177C) degrees.
  2. Heat a skillet over medium-high heat. Add oil and then red onions to heated oil with a sprinkle of salt. Saute onions for ~10 minutes, until lightly caramelized. Add sherry vinegar in the last 3 to 4 minutes of cooking.
  3. Spray a sheet pan with cooking oil. Lay two tortillas out onto sheet pan. Sprinkle ¼ of the cheese onto each tortilla. Divide leftover ground meat, red onions, and corn between two tortillas. Top with remaining cheese and tortillas.
  4. Bake in the oven for 10 to 12 minutes until cheese is melted.
  5. While quesadillas are baking, place broccoli in a microwave safe container. Microwave for 2 ⅓ to 3 minutes, until broccoli is tender but still a bit crunchy.
  6. Whisk together paprika, honey, Dijon, sherry vinegar, and olive oil. Toss vinaigrette with broccoli. Enjoy with quesadillas!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (47)
Gluten-free (2)
Paleo (1)
Vegetarian (1)

20 reviews

Quick and yummy

By: Kimberly
Posted: Sep 13, 2018
Diet: Gluten-free
0 Helpful

We found the taco meat a bit bland in the pasta, so for this dish we added a can of green chilis to the red onions which made it really delicious! Served quesadilla with a little sour cream. Also, we were in no particular rush, so instead of microwaving we roasted the broccoli with salt, pepper, and paprika and then tossed the roasted broccoli with the vinaigrette. Subbed red wine vinegar for sherry vinegar in both instances.

By: Kathryn
Posted: Sep 21, 2017
Diet: Original
0 Helpful

Extremely tasty! The turkey taco mix plus the sauteed onions with vinegar (I used balsamic instead of sherry) and cheese was scrumptious. I used gluten-free tortillas which gave it an interesting crunch at the edges, but would use flour tortillas next time. Broccoli was okay but not great.

By: Sundi
Posted: May 22, 2015
Diet: Original
0 Helpful

yum. Best quesadillas I ever had. Baking them in the oven = winning. Broccoli had a great flavor, too!

By: Marabeth
Posted: Aug 14, 2014
Diet: Original
0 Helpful

This was good!!!!!!

By: Amanda
Posted: Aug 08, 2014
Diet: Original
0 Helpful

The broccoli was bomb as were the quesadillas!!! I skipped the corn and the red onion because of the onion that was in the meat from the night before. Used Gluten free tortillas and I was afraid of them getting hard so I microwaved the meat before and then used the oven to melt the cheese.

By: Emily
Posted: Jul 17, 2014
Diet: Original
0 Helpful