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A cauliflower filling makes quesadillas hearty enough to be a light meal by themselves, and it lets you cut down on the cheese. You can prepare the cauliflower and salsa a day ahead, then cook them with the tortillas right before serving. Meanwhile, any leftover salsa makes for a great guacamole seasoning or sandwich spread.
Brush 1 ½ tsp. oil over bottom of large nonstick skillet. Lay florets, cut-side down, in skillet in single layer. Add ¼ cup water; bring to boil. Cover, reduce heat to medium, and cook 5 to 6 minutes, or until cauliflower is tender. Transfer cauliflower to plate, and wipe out skillet.
Combine remaining 3 tsp. oil, chiles, and tomatillos in same skillet, and season with salt, if desired. Bring to a simmer over medium heat. Simmer, uncovered, 12 minutes, or until chiles are tender and beginning to char, stirring occasionally.
Transfer tomatillos to plate. Scrape remaining contents of skillet into blender, and blend until very smooth. Cool mixture in blender 15 minutes.
Add tomatillos, onion, and ¼ cup parsley to blender, and pulse until chunky. Transfer to bowl, and stir in remaining parsley. Season with salt and pepper, if desired.
Place cauliflower florets on work surface, cut-side down. Press each with fork to about ½-inch thickness (they may break a bit). Lay tortillas on work surface, and sprinkle one half of each with 2 Tbs. Pepper Jack Cheese. Top with florets, crowding slightly (all may not fit); add remaining Pepper Jack, 1 Tbs. salsa, and 2 Tbs. goat cheese. Fold plain half of tortilla over filling. Press to close.
Cook quesadillas 2 at a time in nonstick skillet 3 to 4 minutes per side. Cut quesadillas into thirds, and serve with remaining salsa.
- Serving Size 2 wedges
- Calories 257
- Carbohydrate Content 25 g
- Cholesterol Content 28 mg
- Fat Content 13 g
- Fiber Content 3 g
- Protein Content 10 g
- Saturated Fat Content 6 g
- Sodium Content 472 mg
- Sugar Content 4 g