Cauliflower Quesadillas

1. Heat broiler on high. Char the poblano under the broiler, rotating as skin blisters. Transfer to a bowl once all sides are blistered. Tightly cover bowl with foil and let it 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 it on a cutting board.

2. Toss cauliflower with 1 tablespoon olive oil, salt, and pepper. Heat a large, heavy frying pan over high heat until almost smoking. Add cauliflower, and let it cook until it’s 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. Remove from heat and put cauliflower on the cutting board.

3. Return pan to medium-high heat. Add remaining ½ tablespoon olive oil and the onions. Saute onion for 3-5 minutes, or until it’s 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 the 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 this into the 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 the 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 tortilla. Flip when the bottom tortilla is browned and cheese is melting. Cook on the other side until browned and all cheese is melted. Remove cooked quesadilla from the pan and repeat cooking the rest. Serve immediately.

Adapted from Smitten Kitchen.