Buffalo Cauliflower Quesadillas
with Jalapeño Mango Salsa & Ranch
INGREDIENTS
- 6 oz cauliflower florets, cut into bite-size pieces
- 1 tsp paprika powder
- 4 tbsp hot sauce
- 1 mango, peeled and diced
- 1 lime, half juiced, half cut into wedges
- 1 oz pickled jalapeños (divided)
- 2 whole wheat flour tortillas
- 2 oz Treeline® Dairy-Free Cream Cheese
- 1 oz vegan mozzarella
- ¼ cup vegan ranch dressing
- 1 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 400°F. Add cauliflower, 1 tsp vegetable oil, paprika, and just 2 tbsp hot sauce to a foil-lined baking sheet and toss. Bake until tender, 10 to 12 minutes. (4-serving meal: use 2 tsp vegetable oil, 4 tbsp hot sauce)
Add mango, lime juice, and just half the pickled jalapeño to a medium bowl. Toss the jalapeño mango salsa. TIP: Save remaining pickled jalapeño for your own use.
Place tortillas on a flat surface. Spread cream cheese on half of each tortilla. Top with Buffalo cauliflower and mozzarella. Drizzle with remaining hot sauce, fold quesadillas, and gently press to seal.
Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat to make the remaining quesadilla. (4-serving meal: use 2 tsp vegetable oil)
Cut each Buffalo cauliflower quesadilla into three pieces. Serve with jalapeño mango salsa, lime wedges on the side, and ranch dressing for dipping. Bon appétit!
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PLANTAIN FRITTERS with Pistachio Mole & Black Bean Salad
RANCHERO BOWLS with Cumin Roasted Vegetables & Serrano Yogurt
CRISPY BOMBAY POTATOES with Cilantro Cauliflower Salad & Tahini Yogurt
