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Charred Cauliflower Quesadillas
Ingredients
- 2 small or 1 large fresh poblano chiles
- 1 small head cauliflower, cored and cut into rough 1-inch chunks
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil, plus more for cooking quesadillas
- 3 scallions, thinly sliced
- 1 tablespoon lime juice
- 2 cups (about 8 ounces) coarsely grated monterey jack cheese
- 12 small (7-inch) flour tortillas
- 1/2 cup sour cream or Mexican crema
- A few gratings fresh lime zest
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon ground cumin
- Pinch of salt
- 1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
- Coarse salt
- Juice of half a lime
- 2 scallions, sliced thin
- A dollop of mayonnaise, sour cream or plain yogurt
- A dash of hot sauce (optional)
- 1/4 cup roughly chopped cilantro or flat-leaf parsley leaves
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