Description
Homemade baked broccoli cheese cups offer a delightful twist on vegetable side dishes. Crisp edges and creamy centers make these individual portions perfect for family gatherings or quick weeknight meals.
Ingredients
Scale
- 1 clove minced garlic
- 10 oz (280 g) cooked broccoli (chopped)
- 1⅓ cups shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tbsps diced onion
- 1 tbsp olive oil
- 1 tbsp butter
- ½ jarred roasted red pepper (diced)
- 1 tsp Dijon mustard
- ¼ cup grated Parmesan cheese
- Sea salt and black pepper
- 8–9 corn or flour tortillas (6-inch size)
- Butter (for greasing)
- Non-stick spray
Instructions
- Preparation: Preheat oven to 400°F (204°C) and meticulously grease 8 muffin cups with unsalted butter to ensure seamless release.
- Tortilla Transformation: Lightly spray tortillas with non-stick cooking spray and toast in a skillet over medium heat until crisp and flexible, about 30-45 seconds per side. Slice each tortilla into four triangular segments.
- Cup Construction: Carefully line muffin cups with tortilla triangles, pressing gently to create sturdy shell-like structures that cover bottom and sides completely.
- Vegetable Sauté: In a saucepan, combine olive oil and butter, then introduce onions, garlic, and red pepper. Sauté for 4-5 minutes until vegetables become translucent and aromatic.
- Roux Development: Dust vegetables with all-purpose flour, stirring continuously for 2-3 minutes to eliminate raw flour taste and create a smooth base.
- Sauce Creation: Whisk in whole milk and Dijon mustard, elevating heat to medium-high and simmering for 3 minutes until the mixture thickens elegantly.
- Cheese Integration: Reduce heat, gradually fold in cheddar and Parmesan cheeses until melted seamlessly. Season with salt and freshly ground black pepper to enhance flavor profile.
- Broccoli Incorporation: Gently mix pre-cooked broccoli florets into the velvety cheese sauce, ensuring even distribution.
- Filling and Baking: Ladle broccoli-cheese mixture into tortilla cups, filling approximately 3/4 full. Bake for 16-18 minutes until tortilla edges turn golden and filling is thoroughly heated.
- Finishing Touch: Allow cups to rest for 8-10 minutes to set. Carefully loosen edges with a paring knife and extract cups, serving warm as an enticing appetizer or light entrée.
Notes
- Precision Matters: Use a non-stick muffin tin or generously butter the pan to guarantee easy removal of delicate broccoli cheese cups.
- Tortilla Tip: Choose soft, thin tortillas that crisp easily and mold smoothly into cup shapes without cracking or breaking.
- Cheese Melting Technique: Add cheese off direct heat and stir gradually to prevent separation and achieve a silky, smooth cheese sauce.
- Temperature Control: Allow cups to rest after baking to stabilize structure and enhance flavor, preventing immediate crumbling when serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 190
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 35 mg