Description
Chopped raw broccoli adds a nice bite while smooth cashew queso holds it together with creamy flavor. Chiles in adobo sauce are the secret kick.
Ingredients
For the queso:
1 cup raw cashews
2 canned chipotle peppers in adobo sauce (reduce to 1 if you are sensitive to spice)
2 tablespoons nutritional yeast
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/2 cup water
For the quesadillas:
2 1/2 cups fine chopped raw broccoli
4 scallions, white and light green parts, chopped
1/3 cup chopped fresh cilantro
1/4 teaspoon kosher salt
1 tablespoon olive oil
4 8-inch flour tortillas
Avocado and salsa verde for serving
Instructions
1. Put raw cashews in a small saucepan and cover with water. Turn heat on medium heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Drain cashews.
2. Put the cashews, chipotle peppers, nutritional yeast, cumin, salt, and water into a blender and blend until smooth. Add water a tablespoon at a time if needed to get a thick dip-like consistency.
3. In a mixing bowl, stir together the queso, broccoli, scallions, cilantro, and salt. Taste and adjust salt as needed.
4. Heat a large skillet or griddle with olive oil over medium heat.
5. Spoon 1/4 of the mixture onto half of an 8-inch tortilla and then fold in half to make the quesadilla. Repeat with the other three tortillas.
6. Cook the quesadillas for about 3 minutes per side, or until the quesadillas are golden and crisp on each side.
7. Cut the quesadillas into triangles and serve with the toppings of your choice.