Jeanette’s Brocco-Tacos

by Rachael Ray Show Staff 11:39 AM, August 2, 2016

Rachael Ray Show

Aired August 2, 2016

Serves 4-6

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3 tablespoons olive oil
1 pound broccoli, sliced or broken into long florets
2 cloves garlic, sliced
Red chili flakes, to taste
Salt and pepper, to taste
1/4 cup chicken or vegetable stock
Zest and juice of 1 lemon
1 cup ricotta cheese
3 tablespoons honey
1/2 cup water chestnuts, chopped
1/4 cup Parmigiano-Reggiano
1/4 cup pine nuts, toasted
12 flour tortillas, charred


In a large skillet, heat olive oil over medium-high heat. Add in broccoli, garlic, red chili flakes, salt and pepper, and sauté until the broccoli is browned, about 7-8 minutes. Deglaze the pan with stock and reduce by half. Remove from heat. Add in lemon zest, juice, ricotta cheese, honey, water chestnuts and pine nuts. Stir well to combine.

To serve, spoon broccoli mixture into tortillas.