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Fresh pre-cut ingredients
Ready in 25 minutes

Oaxaca Cheese & Cauliflower ‘Rice’ Quesadillas

with Charred Tomatillo Salsa

Cooking time

25 minutes

Servings

2/4

Calories

330 /serving

It’s a bit like the chicken and the egg… which came first, the quesadilla or the salsa? Let’s give them equal billing in a meatless Mexican-inspired meal. Our riced cauliflower once again proves its adaptability, when sautéed with garlic and spices, and combined with grated Oaxaca cheese for a heart-melting tortilla filler. Char tomatillos in a pan, shoot ’em with lime and cilantro, and you’ve got a sharp salsa fit for a fiesta.

We will send you:

  • 225g Tomatillos
  • 15ml Minced garlic
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 1 Bunch of cilantro
  • 1 Lime
  • 90g Grated Oaxaca cheese
  • 4 Wheat flour tortillas
  • 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pan
Oil
Salt & pepper (S&P)
Large pan
Total Fat
16 g
Saturated Fat
4 g
Sodium
830 mg
Total Carb
42 g
Sugars
10 g
Protein
8 g
Fibre
8 g
Preparation
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Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with ¾ of the spices and S&P. Transfer to a medium bowl.
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Char the tomatillos
Meanwhile, remove the husks from the tomatillos. Heat a large, dry pan on high. Cook the tomatillos, turning occasionally, 6 to 8 min., until nicely charred. Transfer to a cutting board. Once cool enough, small-dice. Wipe out and reserve the pan.
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Mise en place
Meanwhile, halve the lime; juice ½ and quarter the remaining ½. Roughly chop the cilantro leaves and stems.
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Make the salsa
In a large bowl, combine the tomatillos, lime juice, ½ the cilantro, the remaining garlic and spices, a drizzle of oil and a big pinch of salt.
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Assemble & cook the quesadillas
To the bowl of cauliflower rice, add the cheese; stir well. Place the tortillas on a dry work surface. Top half of each with the cauliflower mixture. Fold in half and press lightly. In the reserved pan, heat a drizzle of oil on medium. Cook the quesadillas, 1 to 2 min. per side, until golden brown.
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Plate your dish
Cut the quesadillas into wedges and divide between your plates. Top with a spoonful of the salsa. Garnish with the remaining cilantro and the lime wedges. Serve any remaining salsa on the side. Bon appétit!