BUFFALO CAULIFLOWER QUESADILLA

Buffalo Cauliflower Quesadilla image

Buffalo tossed cauliflower, mozzarella and cream cheese tucked in a spinach tortilla and cooked until crispy. Topped off with mashed avocado and a crispy Takis crumble. With inspiration from Emma Kenney.

Provided by Food.com

Categories Mexican

Time 10m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 cups cauliflower florets, sliced
4 tablespoons hot sauce (Frank's RedHot sauce)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon snipped chives, plus more for garnish
10 inches spinach tortillas
3 tablespoons cream cheese
1/2 cup shredded mozzarella cheese
1 tablespoon butter
1 avocado, mashed
10 tortilla chips, crushed (Takis)

Steps:

Season cauliflower with chili powder and garlic powder. In a medium bowl, combine cauliflower with 3 tablespoons of Frank's RedHot. Heat oil in a medium skillet. Add cauliflower and cook, moving periodically, 2-3 minutes or until lightly browned on both sides. Remove cauliflower from heat and add to a medium bowl with chives and remaining 1 tablespoon of Frank's RedHot. Gently combine until the cauliflower is fully coated.
Spread a thin layer of cream cheese on the tortilla. Add an even layer of cauliflower mixture to half of the tortilla. Sprinkle mozzarella over the whole tortilla. Fold tortilla in half, gently pressing to secure. Heat butter on a nonstick griddle or skillet. Cook quesadilla until golden brown, 1-2 minutes and then flip and cook until golden brown on remaining side. Evenly cut quesadilla into three triangles. Top with a scoop of mashed avocado, a sprinkle of crushed Takis and snipped chives.

Nutrition Facts : Calories 2319.1, Fat 157.2, SaturatedFat 38.6, Cholesterol 122.6, Sodium 3279.3, Carbohydrate 204.1, Fiber 32.3, Sugar 10.8, Protein 44.2