The next time you cook broccoli for dinner, make a little extra so you can make these the next day for lunch, an after-school snack or even a light supper. If desired, keep the finished ones warm in an oven until all are cooked and you’re ready to serve.
1. On unheated nonstick griddle or electric skillet place one of the tortillas. Top with 1/4 cup of the cheese. Sprinkle with half of the broccoli. Top with 1/4 cup of the remaining cheese and another tortilla. Cook over medium heat until bottom begins to brown. Turn. Cook for several minutes more or until golden brown on the second side and cheese is melted. Cool slightly. Cut into six wedges. Repeat with remaining tortillas, cheese and broccoli. Serve warm.