Shopping list

Ingredients

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• 2 small or 1 large fresh poblano chiles
• 1 small head cauliflower, cored and cut into rough 1-inch chunks
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil, plus more for cooking quesadillas
• 3 scallions, thinly sliced
• 1 tablespoon lime juice
• 2 cups (about 8 ounces) coarsely grated monterey jack cheese
• 12 small (7-inch) flour tortillas
• 1/2 cup sour cream or Mexican crema
• A few gratings fresh lime zest
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon ground cumin
• Pinch of salt
• 1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
• Juice of half a lime
• 2 scallions, sliced thin
• A dollop of mayonnaise, sour cream or plain yogurt
• A dash of hot sauce (optional)
• 1/4 cup roughly chopped cilantro or flat-leaf parsley leaves