Roasted Broccoli Quesadillas with Chile Cashew Queso – Brain Health Kitchen

Name: Roasted Broccoli Quesadillas with Chile Cashew Queso – Brain Health Kitchen
Ingredients: 3 cups broccoli florets (from one medium head); 1 large red onion (halved and thinly sliced); 2 tablespoons avocado or extra-virgin olive oil (divided); ¼ teaspoon chile powder; ½ teaspoon kosher salt; 4 8-inch tortillas, warmed (whole wheat, almond, or corn ); 1 cup Chile Cashew “Queso” (plus more for serving, recipe follows); ½ cup loosely packed cilantro (tender stems and leaves coarsely chopped, plus more for serving); Lime wedges (for serving)

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Here's a crowd-pleasing happy hour snack that loves you back. Packed with veggies and oozing with addictively delicious cashew chile sauce, these quesadillas are entirely plant-based. Believe me, no...

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Ingredients

3 cups broccoli florets (from one medium head)
1 large red onion (halved and thinly sliced)
2 tablespoons avocado or extra-virgin olive oil (divided)
¼ teaspoon chile powder
½ teaspoon kosher salt
4 8-inch tortillas, warmed (whole wheat, almond, or corn )
1 cup Chile Cashew “Queso” (plus more for serving, recipe follows)
½ cup loosely packed cilantro (tender stems and leaves coarsely chopped, plus more for serving)
Lime wedges (for serving)