For white sauce:
2 small or 1 big head of broccoli
1 medium onion
1 family pack Philadelphia (280g)
For red sauce:
Jar of tomato sauce of your choice (two if they’re small)
Cheese for grating (I used Wyke Farms Mature Cheddar)
Pre-heat oven to 180 C.
Clean the broccoli but leave it whole (all you need to do is cut off the stems, everything else is usable – if the broccoli is fresh, you can peel the stems, the insides are a nice snack you can eat raw)
Steam the broccoli. You can use a steamer insert, or just put it with about 1 cm water into a pot that you have a well-fitting lid for. It’s done when you can take it apart with a wooden spoon (takes about 8 – 10 mins.)
In the meantime, chop an onion and fry it in 2 tbsps oil. Add the steamed broccoli and fry it for about a minute, it should fall apart nicely. Add the water from the steaming pot and stir, add the Philadelphia, turn down the heat and stir until it all becomes a nice even sauce. Add salt&black pepper.
Assemble: Tomato sauce, tortilla, white sauce, tortilla, etc. I used 4 tortillas and white sauce on the top one. Grate cheese on top.
In the oven for about 20 mins or until it looks about right. There are no ingredients that will actually need any more cooking, so when the cheese looks good and baked it should be done.