Description
Savory Baked Broccoli Cheese Cups bring creamy comfort straight from your kitchen. Crisp pastry shells cradle tender broccoli and melted cheese, creating an irresistible appetizer that will make you crave more with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 10 ounces (280 grams) cooked broccoli (chopped)
- 1⅓ cups shredded sharp cheddar cheese
- 1 cup whole milk
- 8–9 corn or flour tortillas (6-inch size)
Flavor Enhancers:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons diced onion
- 1 clove minced garlic
- ½ jarred roasted red pepper (diced)
- 1 teaspoon Dijon mustard
- ¼ cup grated Parmesan cheese
- Sea salt and black pepper
Preparation Ingredients:
- Butter (for greasing)
- Non-stick spray
Instructions
- Preheat the oven to 400°F (204°C) and thoroughly coat 8 muffin cups with unsalted butter, ensuring complete coverage to prevent sticking.
- Warm a skillet over medium heat and lightly mist each tortilla with non-stick cooking spray. Toast each tortilla for 30-45 seconds per side until slightly crisp and pliable.
- Cut the toasted tortillas into 4 equal triangular sections and carefully line each muffin cup, gently pressing the triangles to create cup-like shells that cover the bottom and sides.
- In a medium saucepan, melt olive oil and butter together over medium-low temperature. Add finely chopped onions, minced garlic, and diced red pepper, sautéing for 4-5 minutes until vegetables become translucent and fragrant.
- Sprinkle all-purpose flour over the softened vegetables and cook for 2-3 minutes, continuously stirring to create a smooth roux and eliminate raw flour taste.
- Gradually whisk in whole milk and Dijon mustard, increasing heat to medium-high and bringing the mixture to a gentle simmer. Continue stirring for 3 minutes until the sauce thickens slightly.
- Reduce heat to low and incorporate shredded cheddar cheese and grated Parmesan cheese incrementally, stirring until completely melted and smooth. Season with salt and freshly ground black pepper to taste.
- Fold in pre-cooked, finely chopped broccoli florets until evenly distributed throughout the creamy cheese sauce.
- Carefully ladle the broccoli-cheese mixture into the prepared tortilla cups, filling them approximately 3/4 full to prevent overflow during baking.
- Bake in the preheated oven for 16-18 minutes, or until the edges of the tortilla cups turn golden brown and the filling is heated through.
- Remove from the oven and allow the cups to rest for 8-10 minutes, which helps them set and makes removal easier.
- Use a sharp paring knife to gently loosen the edges, then carefully lift each cup out by its tortilla rim. Serve warm as a delightful appetizer or light meal.
Notes
- Keep extra tortillas on hand for crispy edges and perfect cup formation.
- Grate cheese while it’s cold for smoother melting and easier handling.
- Chop broccoli into small, uniform pieces to ensure even cooking and distribution.
- Mustard adds a subtle tangy depth that enhances the cheese sauce’s richness.
- Let muffin pan cool slightly before removing cups to maintain structural integrity.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg