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1.
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Heat broiler on high.
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Char the poblano under the broiler, rotating as skin blisters.
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Transfer to a bowl once all sides are blistered.
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Tightly cover bowl with foil and let it rest for about 5 minutes.
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When cool enough to handle, peel off as much skin as will come off easily.
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Remove stem and seeds.
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Place it on a cutting board.
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2.
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Toss cauliflower with 1 tablespoon olive oil, salt, and pepper.
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Heat a large, heavy frying pan over high heat until almost smoking.
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Add cauliflower, and let it cook until its beginning to char, but not mushy.
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Turn pieces to char all sides evenly.
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Total cooking time will be about 10 minutes, depending on heat of pan and size of cauliflower.
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Remove from heat and put cauliflower on the cutting board.
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3.
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Return pan to medium-high heat.
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Add remaining 1/2 tablespoon olive oil and the onions.
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Saute onion for 3-5 minutes, or until its beginning to soften.
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Add garlic and tomato.
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Cook for 3-5 minutes, until most of liquid is evaporated.
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Add spinach and continue to cook until spinach is wilted.
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Remove from heat.
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4.
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On the cutting board, coarsely chop cauliflower and poblano together.
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Cauliflower chunks should be no bigger than 1/2 inch.
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Poblano pieces need to be small enough to be incorporated throughout.
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Add this into the onion mixture.
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Stir in green onions and lime juice.
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Mix until combined.
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5.
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Heat a skillet over medium to medium-high heat.
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Working in batches, make quesadillas.
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Place one tortilla on the skillet.
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Sprinkle 2 tablespoons of cheese evenly over the surface.
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Top with 1/6 of vegetable mixture.
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Sprinkle with 2 tablespoons of cheese (you will use 1/4 cup cheese per quesadilla).
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Top with another tortilla.
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Flip when the bottom tortilla is browned and cheese is melting.
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Cook on the other side until browned and all cheese is melted.
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Remove cooked quesadilla from the pan and repeat cooking the rest.
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Serve immediately.
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Adapted from Smitten Kitchen.
