Happy Registered Dietitian Day! The second Wednesday of March is this special day we get to celebrate the RDs in our lives. So hug or high five any RDs you know today. To learn more about what it means to be an RD, read here.
At first glance, this recipe sounds like something only an RD would eat. Who would mess with delicious, cheesy quesadillas by adding cauliflower? Even I was skeptical, but I was curious enough to try them. Besides cauliflower was on sale that week, and my little girl was on a huge quesadilla-eating streak. If this got some veggies in her in the process, it seemed like a win.
These quesadillas were quite possibly the best veggie quesadilla I’ve tried, and I’ve tried a lot. It struck the perfect balance between “this tastes like vegetables and being good for me” and “yummy quesadilla”. Even my daughter was fooled for a few bites, although the game was up once a few pieces of cauliflower fell out of her tortilla. Enjoy!
Charred Cauliflower Quesadillas (Makes 6 quesadillas)
1 poblano chile
1 small head of cauliflower, chopped into 1 inch chunks
1 ½ tablespoons olive oil, divided
¼ teaspoon salt
½ teaspoon black pepper
1 small onion, diced
1 clove garlic, minced
1 large tomato, diced
1 cup spinach leaves
3 green onions, thinly sliced
1 tablespoon lime juice
1 ½ cups monterey jack cheese, shredded
12 whole grain tortillas
1. Heat broiler on high. Char poblano under high heat, rotating as skin blisters. Transfer to a bowl once all sides are blistered. Cover bowl with foil tightly, and let rest for about 5 minutes. When cool enough to handle, peel off as much skin as will come off easily. Remove stem and seeds. Place on cutting board.
2. Toss cauliflower with 1 tablespoon olive oil, salt, and pepper. Heat a large, heavy fry pan over high heat until almost smoking. Add cauliflower, and let it cook until beginning to char, but not mushy. Turn pieces to char all sides evenly. Total cooking time will be about 10 minutes, depending on heat of pan and size of cauliflower. Add to cutting board.
3. Return pan to medium-high heat. Add remaining ½ tablespoon olive oil. Saute onion for 3-5 minutes, or until beginning to soften. Add garlic and tomato. Cook for 3-5 minutes, until most of liquid is evaporated. Add spinach and continue to cook until spinach is wilted. Remove from heat.
4. On cutting board, coarsely chop cauliflower and poblano together. Cauliflower chunks should be no bigger than ½ inch. Poblano pieces need to be small enough to be incorporated throughout. Add to onion mixture. Stir in green onions and lime juice. Mix until combined.
5. Heat a skillet over medium to medium-high heat. Working in batches, make quesadillas. Place one tortilla on skillet. Sprinkle 2 tablespoons of cheese evenly over the surface. Top with 1/6 of vegetable mixture. Sprinkle with 2 tablespoons of cheese (you will use ¼ cup cheese per quesadilla). Top with another quesadilla. Flip when bottom tortilla is browned and cheese is melting. Cook on other side until browned and all cheese is melted. Serve immediately.
Nutritional Information (Amount per quesadilla):
Protein: 16 g
Fat: 21 g
Saturated Fat: 10 g
Cholesterol: 27 mg
Carbohydrates: 49 g
Fiber: 6 g
Sodium: 708 mg
Recipe Notes: I added onion, tomato, and spinach to the original recipe. I did make some quesadillas without that, to test the original. While the original was good, this version was much better. The onion and tomato really brought home the “mexican” flavor and helped hide the “vegetable” flavor.
Source: adapted from Smitten Kitchen