2 small or 1 large fresh Poblano Chiles

1 small head of Cauliflower, cored and cut into 1-inch pieces

1 1/2 – 2 cups grated Monterey Jack Cheese

8 small (7-inch) Flour Tortillas

24 Gordy’s Thai Basil Jalapeños (or more to taste), drained + patted dry

3 scallions, thinly sliced

1 tablespoon lime juice

Olive Oil

Salt and freshly ground Black Pepper

Sour Cream, Sweet Brine Slaw, and additional TBJ to serve

Over a gas burner turned to high (or alternately, on a baking dish under the broiler), hold the poblanos over the flame with tongs, turning frequently to char until skin is black and blistered, and pepper is soft. Set aside to cool.

In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt, and pepper until evenly coated. Heat a heavy skillet over high heat until almost smoking, then add cauliflower, cooking until charred but still crisp, turning and moving it frequently to ensure even cooking, 8 to 10 minutes. Set aside to cool.

When poblanos are cool enough to handle, peel off the charred skin, discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Place cauliflower and peppers on a cutting board and give both a rough chop, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste.

Lay out 4 tortillas and evenly distribute cauliflower filling and 1/3 cup shredded cheese to each, then top each with 6 Gordy’s Thai Basil Jalapeños (or more to taste). Place remaining tortillas on top.

Lightly coat a skillet with olive oil over medium-high heat. Cook quesadillas until browned underneath, about 3 to 4 minutes (depending on stove). Carefully flip and repeat until cheese is melted through.

Serve with Gordy’s Sweet Brine Slaw, sour cream (we like ours mixed with lime and cumin), and additional Thai Basil Jalapeños.