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Buffalo Cauliflower Quesadillas with Mango Jalapeño Salsa & Ranch
2 or 4 Serving Dinner

Buffalo Cauliflower Quesadillas

with Jalapeño Mango Salsa & Ranch

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
700
FAT
34g
CARBOHYDRATES
94g
PROTEIN
13g

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INGREDIENTS

  1. 1 cauliflower head, cut into bite-size pieces
  2. 1 tsp paprika powder
  3. 4 tbsp hot sauce (divided)
  4. 1 mango, peeled and diced
  5. 1 lime, half juiced, half cut into wedges (divided)
  6. 1 oz pickled jalapeños
  7. 2 gluten-free tortillas
  8. 2 oz Treeline® Dairy-Free Cream Cheese
  9. 1 oz vegan mozzarella
  10. ¼ cup vegan ranch dressing
  11. 2 tbsp vegetable oil*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Large nonstick skillet, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
700
FAT
34g
CARBOHYDRATES
94g
PROTEIN
13g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the cauliflower

Preheat the oven to 400°F. Add cauliflower, paprika, just half the hot sauce, 1 tsp vegetable oil, and a pinch of salt to a foil-lined baking sheet and toss. Bake until tender, 10 to 12 minutes.

2
Prepare the salsa

Add mango, lime juice, and just half the pickled jalapeños to a medium bowl. Toss the jalapeño mango salsa. TIP: Save remaining pickled jalapeños for your own use.

3
Build the quesadillas

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.

4
Cook the quesadillas

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, adding oil as needed.

5
Serve

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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