Carrot Puree & Caramelized Hibiscus Quesdillas
by Oscar
Ingredients
Carrot “Escabeche” Puree
- 1 cup carrots, peeled and thinly sliced
- 1 cup cauliflower florets
- ½ medium white or yellow onion, thinly sliced
- 2 cloves garlic, minced or finely grated
- 1 small jalapeño, seeded and diced
- 1 tsp fresh oregano, finely chopped
- 1 tsp ground cumin
- 1 cup water
- salt, to taste
Caramelized Hibiscus
- 1 cup dried hibiscus leaves
- 2 cups boiling water
- ½ medium white or yellow onion, thinly sliced
- 2 cloves garlic, minced or finely grated
- 3 tbsp Follow Your Heart Chipotle Vegenaise
Quesadillas
- 2 8 oz bags Follow Your Heart Dairy-Free Mozzarella Shreds
- 8 corn tortillas
- Chips, Guacamole, Salsa for serving
Instructions
Carrot “Escabeche” Puree
- Heat oil in a large saucepan over medium heat. Add onions, stir, and cook until translucent, about 3 minutes.
- Add garlic and cook, stirring occasionally, until slightly golden, about 3 minutes. Add jalapeño and cook until slightly softened about 2 minutes.
- Add in carrot and cauliflower. Cook, stirring frequently until softened, 7 – 10 minutes. Add oregano and cumin, stir, and cook until fragrant, about 3 minutes
- Add in ½ cup water, stir and cook until reduced by half
- Transfer to food processor or blender, and puree, streaming in remaining 1/2 cup water. Salt to taste and set aside
Caramelized Hibiscus
- Place dried hibiscus in a medium bowl and cover with boiling water. Let sit for 1 hour until reconstituted. Drain and press all liquid out of hibiscus. Reserve liquid (mix with equal parts water and 1 to 2 tbsp agave for a sweet drink!), set hibiscus aside.
- Heat oil in a large saucepan over medium heat. Add onions, stir, and cook until translucent, about 3 minutes.
- Add garlic and cook, stirring occasionally, until slightly golden, about 3 minutes. Add in hibiscus and cook about 3 minutes, stirring occasionally.
- Add Chipotle Vegenaise and stir to combine.
- Lower heat to low and cook until hibiscus and onions are soft and caramelized, about 10 minutes. Remove from heat and set aside.
Quesadillas
- Heat a large pan over medium-high heat. Add in a tortilla, one at a time. Heat for 1 minute and flip. Add in cheese, carrot mixture, and close. Cook for 3 minutes, cheese side down, and flip. Cook for another two minutes and set aside. Repeat 3 times
- Heat a large pan over medium-high heat. Add in a tortilla, one at a time. Heat for 1 minute and flip. Add in cheese, hibiscus mixture, and close. Cook for 3 minutes, cheese side down, and flip. Cook for another two minutes and set aside. Repeat 3 times.
- Serve with salsa, guacamole, and chips.