Poblanos are very mild hot peppers. You could use fewer or swap them with a small bell pepper for less heat, or swap one or both with a hotter jalapeño or other chile for more heat.
Yield: 6 quesadillas, serves 6
2 small or 1 large fresh poblano chiles
1 small head cauliflower, cored and cut into rough 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil, plus more for cooking quesadillas
3 scallions, thinly sliced
1 tablespoon lime juice
2 cups (about 8 ounces) coarsely grated monterey jack cheese
12 small (7-inch) flour tortillas
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.
Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper, until it’s evenly coated. Spread out cauliflower florets on a baking sheet and stick in the oven for 20-30 minutes, mixing around every 10 minutes to get an even char. Transfer florets to cutting board to rest.
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.
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.
To serve: Cut quesadillas into wedges and serve with your choice of fixings. Some ideas below!
1/2 cup of greek yogurt
A few gratings fresh lime zest
1 tablespoon freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of salt
Combine, adjust seasonings to taste, and serve alongside quesadillas.
Spicy Lime Slaw
1 bag coleslaw mix or (as used here) 3 cups finely shredded cabbage and 1 coarsely grated carrot
Juice of half a lime
2 scallions, sliced thin
A dollop of mayonnaise, sour cream or plain yogurt
A dash of hot sauce (optional)
1/4 cup roughly chopped cilantro or flat-leaf parsley leaves
Toss cabbage mix, salt and lime together in a large bowl; set aside for 5 minutes. It will shrink down a bit. Stir in scallions, then mayo and hot sauce. Adjust seasonings/ingredients to taste, then stir in cilantro leaves. Serve alongside quesadillas or any of your favorite mexican themed meals!!