Chipotle Cauliflower Quesadillas with Grilled Pineapple Salsa
Chipotle Cauliflower Quesadillas with Grilled Pineapple Salsa. Monday night cheesy, spicy, saucy quesadillas topped with sweet pineapple and avocado salsa and paired with Lime Crema and spicy guac. The perfect sweet and spicy dish to start the week !
Monday’s are rough. But do them up with extra cheesy, spicy cauliflower quesadillas…and Monday’s are a little better. These quesadillas are loaded with cheddar and pepper jack cheese. The cauliflower is super saucy. The sauce itself is a game changer. It’s sweet and spicy with chipotle chilies in adobo, pineapple juice, fresh pineapple chunks, and spices. And then we have alllll the sauces for dipping. AND a grilled pineapple salsa. Because I just can’t get enough of my sweet and spicy salsas this summer.
Work was rough today, I am not going to lie. But tonight’s dinner and an after work beach walk made things so much better. And even though it is only Monday, I am super happy to be at the beach all week. It’s like one big long beach weekend…well not really with the early mornings and work, but you get my point.
Anyway…time for me to get some sleep because tomorrow it’s bright and early for a sunrise run !! So stayed tuned on our instagram stories because these kind of runs are absolutely beautiful !!
Ingredients
2 tablespoons chipotle chili powder
2 teaspoons smoked paprika
2 chipotle chilies in adobo
1/2 cup pineapple juice
1 cup pineapple chunks
2 tablespoons cauliflower; cut into florets
1 jalapeño; seeded and diced
6 medium-sized flour tortillas
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
olive oil spray for cooking
For the Grilled Pineapple Salsa
1 cup pineapple chunks; grilled
1 avocado; diced
1 jalapeño; diced
juice of 1 lime
1 tablespoon orange juice
salt and pepper
For the Lime Crema
1 cup sour cream
juice of 1 lime
salt and pepper
For the Guacamole
1 avocado
juice of 1 lime
salt and pepper
Directions
To the bowl of a food processor, add the chipotle chili powder, smoked paprika, chilies in adobo, pineapple juice, and pineapple chunks. Process until smooth.
In a large skillet, heat the olive oil over medium heat. Add the cauliflower and cook for about 12 - 15 minutes until tender. Reduce the heat to low and add the pineapple sauce and jalapeño. Simmer for about 10 minutes until sauce has reduced.
Meanwhile make the pineapple salsa. In a medium bowl, add the grilled pineapple chunks, avocado, jalapeño, lime juice, and orange juice. Toss to combine. Season with salt and pepper.
To make the Lime Crema. In a small bowl, add the sour cream, lime juice, salt, and pepper. Stir to combine.
In another small bowl, make the guacamole. Add the avocado and lime juice. Season with salt and pepper. Stir to combine.
Assemble the quesadillas. On a flat surface, lay one tortilla. Top with cheeses and cauliflower. Then lay the second tortilla on top. Spray a medium skillet with olive oil spray and place over medium heat. When the oil shimmers, place the quesadillas in the skillet, one at time, and cook until golden on each side. Serve quesadillas topped with pineapple salsa and alongside Lime Crema and guacamole.
