Cauliflower Cheese Quesadilla with Salsa

Prep Time: 25 min
Total Time: 55 min
Serving: 4 – 6

Ingredients:

For the tortillas

• 2 cups grated cauliflower
• 2 eggs
• 2 cups Armstrong Tex Mex Shredded Cheese
• ¾ cup Armstrong Pizza Mozzarella Shredded Cheese

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

Directions:

1. Preheat oven to 425°F. Line three baking sheets with parchment paper.
2. Grate 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.
3. For the tortillas, mix together grated and drained cauliflower, eggs and 2 cups Armstrong Tex Mex Shredded Cheese. 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.
4. Place 1/4 cup Armstrong Pizza Mozzarella Shredded 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.
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.

The post Recipe for Cauliflower Cheese Quesadilla with Salsa from Armstrong Cheese appeared first on Toronto Guardian.