DASH OF TING
CAULIFLOWER CHEESE QUESADILLA

 

Looking for a healthier spin on the classic Mexican quesadilla?  Give this cauliflower tortilla recipe a try from Tinger Hseih.  Yes, they do take a little extra time to prepare but we think you’ll be surprised at just how tasty they are; not to mention the hundreds of calories saved.  For more great recipes especially ‘health’d-up’ classic ethnic comfort food, check out Tinger’s blog, Dash of Ting.  Tinger was also a guest on our podcast, listen here

 


 

Cauliflower Cheese Quesadilla & Fresh Salsa

If you haven’t tried cauliflower quesadillas yet, this is the recipe for you!  You’ll get so much of the favorite quesadilla flavors without any of the carbs or calories.  Tinger does a great job of adding a couple important tips so they don’t fall apart on you.  Follow her directions and you’re golden.  Obviously, you could add any spice of choice to the cauliflower batter (paprika or sliced green onions) or of course shredded chicken or shrimp to the filling for added protein.  This recipe is versatile and guilt-free.  Give it a try and enjoy!

 

Cauliflower Cheese Quesadilla
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Yield: 2

Ingredients

    Tortillas:
  1. 2 cups raw cauliflower, grated (~200 oz)
  2. 1 1/2 cups 2% reduced fat three cheese mexican blend, shredded (~7 oz)
  3. 1/2 cup egg whites (or no-yoke egg beaters)
    Salsa:
  1. 1 cup tomatoes, diced
  2. 4 tsp white onions, finely chopped
  3. 1/2 cup fresh cilantro, minced
  4. 4 tsp fresh squeezed lime juice
  5. 1/4 tsp sea salt
  6. 1/4 tsp ground cumin
  7. 1/4 tsp ground cayenne

Instructions

    Tortillas:
  • Preheat oven to 425F.
  • Grate the cauliflower or place in a blender and pulse until size of rice or smaller.
  • Squeeze out excess water from the cauliflower using paper towel or cheese cloth.
  • Mix the cauliflower with 1/2 cup of egg whites, and 1 cup (~4 oz) of cheese until combined.
  • Shape the mixture into 4 tortillas about 6″ wide; (thinner tortillas will bake more evenly)
  • Drain any excess water from your mixture.
  • Bake the tortillas for 15 minutes per side (total of 30-40 minutes).
  • (Allow tortillas to cool a bit (2-3 mins) before carefully flipping them over to finish bake; this cooling process will keep the tortilla from breaking apart).
  • Once the tortillas are fully baked, take out of the oven and let cool for another 2-3 min.
  • Sprinkle 1/4 cup (~1.5 oz) of cheese on one tortilla and place the other on top.
  • Turn the oven down to 300F, put the quesadillas in the oven for 2-4 min until the cheese is fully melted.
  • Let cool for another 2 min and serve with salsa.
    Salsa:
  • Mix the minced onions, tomatoes and cilantro.
  • Add the spices and lime juice and serve immediately
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