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Vegetarian Cauliflower Cheese Quesadilla with Salsa – Oven Baked Recipe

PREP TIME
25 min
COOK TIME
30 min

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.

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Ingredients

For the tortillas

2
cups grated cauliflower
2
eggs
2
cups Armstrong Tex Mex Shreds
¾
cup Armstrong Mozzarella Shreds

For the salsa

3
cups finely diced Campari tomatoes
2
green onions, thinly sliced
1
clove garlic, finely chopped
¼
cup finely chopped cilantro, packed
¼
cup finely chopped parsley, packed
2
tbsp lime juice
2
tbsp extra-virgin olive oil
½
tsp kosher salt
Freshly ground black pepper
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Directions

Step 1

Preheat oven to 425°F. Line three baking sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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