This one is a fun, quick fix for a no-fuss and delicious family or TV dinner, and a great way to get big and small people to eat broccoli. It certainly hits all of Adele's and Jules' buttons, according to an equation that kind of works like this: sandwich + cheesy + eat with your fingers = party time! Add chicken for a non-vegetarian dinner and enjoy the stuffing, wonderfully tasty, melting and cheesy inside its crispy coat.
Tortilla sandwiches with cheddar, broccoli and HP sauce
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Recipe by: Blog Le sens du goût Busy:15 min, Total prep time: 15 min Serves: 4 (24 slices) |
Place 4 tortillas side by side and spread on each the equivalent of 2 teaspoons of HP sauce.
Heat a large non-stick frying pan on medium heat without adding any oil in it.
Once hot, place one tortilla on the dry pan, sauce side up. Sprinkle the broccoli and cheese and a bit of chopped chilli if using. Be generous with the ingredients, you want to obtain a filling on the thicker side.
Cover with another tortilla and cook until the bottom one is nicely browned. Turn the tortilla sandwich over and brown the other side.
The first tortilla may take 5 minutes to brown but be careful, once the pan is hot, things go much quicker. The broccoli should remain slightly crunchy, this is what makes these sandwiches so interesting.
Serve each tortilla cut into 8 slices with salad drizzled with vinaigrette, or with a nice tomato and coriander salsa.
Wash the broccoli thoroughly and wipe it dry. Using the larger holes of your grater, grate it, including florets and stems. If you like larger, crunchy bits, slice it finely instead.
Place 4 tortillas side by side and spread on each the equivalent of 2 teaspoons of HP sauce.
Heat a large non-stick frying pan on medium heat without adding any oil in it.
Once hot, place one tortilla on the dry pan, sauce side up. Sprinkle the broccoli and cheese and a bit of chopped chilli if using. Be generous with the ingredients, you want to obtain a filling on the thicker side.
Cover with another tortilla and cook until the bottom one is nicely browned. Turn the tortilla sandwich over and brown the other side.
The first tortilla may take 5 minutes to brown but be careful, once the pan is hot, things go much quicker. The broccoli should remain slightly crunchy, this is what makes these sandwiches so interesting.
Serve each tortilla cut into 8 slices with salad drizzled with vinaigrette, or with a nice tomato and coriander salsa.
If varying the filling of this recipe based on what’s in your fridge or your mood, be careful not to use vegetables that are too juicy, otherwise they will make the tortillas soggy. If using tomatoes for instance, deseed them and drain their juices before tossing on the tortillas.
Ingredients
1 head of broccoli
8 soft flour tortillas
8 teaspoons HP sauce
200g grated strong cheddar
1 chilli pepper, deseeded and chopped finely (optional)
1 head of broccoli
8 soft flour tortillas
8 teaspoons HP sauce
200g grated strong cheddar
1 chilli pepper, deseeded and chopped finely (optional)
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