Our all-time favourite food pairing (cheese and cauliflower!) star in this oven-baked vegetarian dish. Armstrong cheese adds an undeniable punch of flavour, especially when combined with homemade salsa. It’s the Mexican-inspired quesadilla recipe you need in your life.
For more deliciously cheesy recipes, make these easy Crispy Cheese Cups and this Cheesy Pizza Pasta Casserole.
ingredients
For the tortillas
For the salsa
directions
Preheat oven to 425°F. Line three baking sheets with parchment paper.
Grate raw cauliflower in a food processor or by hand with a grater. Place grated cauliflower in a clean tea towel or layered paper towel and squeeze out excess water.
For the tortillas, mix together grated and drained cauliflower, eggs and 2 cups Armstrong Tex Mex Shreds. Divide mixture into six 6-inch tortillas (about 1/2 cup each and 2 per tray) and place on prepared baking sheet (you may need to do this in batches). Bake for 15 minutes. Let tortillas cool 5 minutes. Flip tortillas and continue baking for 15 more minutes. Let cool 5 minutes.
Place 1/4 cup mozzarella cheese each on top of 3 tortillas. Top with other tortillas. Place back in oven for 5 minutes, just until cheese has melted. Remove from oven and let cool slightly before slicing.
For the salsa, combine chopped tomatoes, sliced green onion, garlic, cilantro, parsley, lime juice, extra-virgin olive oil, kosher salt and pepper. Serve with quesadillas.