Poblano peppers add a touch of heat to these vegetarian quesadillas, but a sweet bell pepper is tasty, too, if you want something milder. Start these quesadillas in the oven and finish them off in a skillet for melty cheese and crispy tortillas. Source: EatingWell Magazine, March 2020

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.

  • Whisk 1 tablespoon oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200 degrees .

  • Top half of each tortilla with 1 tablespoon each beans and cheese and 1/4 cup of the vegetable mixture. Sprinkle with the remaining cheese. Fold the tortillas in half.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 quesadillas and cook, flipping once halfway, until browned, 2 to 4 minutes per side. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 1 tablespoon oil and 4 quesadillas. Serve the quesadillas with salsa, if desired.


Tip: Chile-lime seasoning originated in Mexico, where you'll find it on the rims of margarita glasses and sprinkled on mango and jicama slices. It's recently become popular in the U.S. We use it to add spice and tang to the quesadilla filling in this recipe.

Nutrition Facts

336 calories; 19.6 g total fat; 5.6 g saturated fat; 21 mg cholesterol; 800 mg sodium. 254 mg potassium; 31 g carbohydrates; 6 g fiber; 2 g sugar; 10.8 g protein; 477 IU vitamin a iu; 35 mg vitamin c; 36 mcg folate; 210 mg calcium; 1 mg iron; 48 mg magnesium;