Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories465.6 kcal (23%)
Total Fat25.1 g (36%)
Carbs43.4 g (17%)
Sugars4.5 g (5%)
Protein16.9 g (34%)
Sodium959.8 mg (48%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2fresh poblano chiles
small, or 1 large
1 headcauliflower
small, cored and cut into rough 1 - inch chunks
salt
to taste
freshly ground black pepper
to taste
3 tablespoonsolive oil
plus more for cooking quesadillas
3scallions
thinly sliced
1 tablespoonlime juice
2 cupsmonterey jack cheese
coarsely grated
12flour tortillas
small, 7-inch
Instructions
Step 1
Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until they are black and blistered all over. Alternatively, you could do this under a broiler, turning them frequently for even blistering. Transfer hot chiles to a bowl and cover tightly with foil. Set aside to steam and let their skins loosen while you cook the cauliflower.
Step 2
Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper, until it’s evenly coated. Heat your largest heaviest frying pan over high heat until almost smoking, add cauliflower, and let it cook until each piece has a few black spots but is not mushy, turning and moving it frequently to ensure even cooking. This will take 8 to 10 minutes. Transfer florets to cutting board to rest.
Step 3
Mix filling: When poblanos are cool enough to handle, peel the charred skin off with your fingertips or a paring knife. Pull out and discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Add to cauliflower on board and give both a rough chop together, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste. You should have about 2 cups of cauliflower filling.
Step 4
Assemble and cook quesadillas: Lay out 6 tortillas and spread 1/3 cup cauliflower filling and 1/3 cup shredded cheese to each. Place second 6 tortillas on top as lids. Heat a skillet over medium heat. Once hot, coat lightly with olive oil and reduce heat to medium-low. Cook quesadillas until browned underneath, about 3 to 4 minutes. Carefully a flip — a large, thin spatula like my favorite kind helps here — and repeat on the second side. Repeat with remaining quesadillas.
Step 5
To serve: Cut quesadillas into wedges and serve with your choice of fixings. Two of my favorites are below.
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Notes
3 liked
0 disliked
Crispy
Makes leftovers
Special occasion
Spicy