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 the tortillas
For the salsa
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.