CHEESY SPINACH AND BROCCOLI QUESADILLAS

1. Blanch the broccoli florets in boiling water for 1-2 minutes until just tender and bright green. Drain well, pat dry and use a large knife to roughly chop.
2. Heat a drizzle of oil in a large frying pan or skillet over medium heat. Cook the onion for 3-4 minutes until soft. Add the garlic and spinach and stir until the spinach is wilted and any liquid has cooked off. Transfer to a bowl and set aside. Wipe the pan clean.
3. Spread a thin layer of cream cheese over one half of each tortilla. Top with the spinach mixture, broccoli and grated cheese. Fold the other half over to close.
4. Return the pan to medium heat with a drizzle of oil. Cook the quesadillas for 2-3 minutes each side until crispy and golden brown. Press down gently with a spatula as they cook.
5. Slice into wedges and serve with your sauce of choice.

Lunchbox tip: These keep well in an airtight container in the fridge for up to 3 days. Reheat in a dry pan or air fryer for a few minutes to crisp them back up, or pack cold for lunchboxes. To freeze, cool completely, layer between baking paper and freeze for up to 2 months. Reheat from frozen in the oven at 180°C for 10-12 minutes or in an air fryer until heated through and crispy.

• 1 head LeaderBrand Broccoli, cut into very small florets
• 1 bag LeaderBrand Baby Spinach
• ½ onion, finely diced
• 2 cloves garlic, finely chopped
• ¼ cup cream cheese, softened
• 1½ cups grated cheese (mozzarella for pull, tasty cheddar for flavour, or a mix of both)
• 6 small flour tortillas

To serve

• Sauce of your choice (sour cream, sweet chilli sauce, salsa or guacamole all work well)