Step 1

Preheat the oven to 400ºF with a rack set in the center position.

Step 2

Line a rimmed baking sheet with parchment paper. Toss the broccoli, onion,1 tablespoon oil, chile powder, and salt on the baking sheet until evenly coated. Roast, tossing once, until the onions are soft and caramelized and the broccoli is golden brown and crispy in spots, 20 to 30 minutes.

Step 3

Spread ¼ cup Chile Cashew Queso evenly over half of one tortilla, leaving a ½-inch border. Sprinkle with 2 tablespoons cilantro and top with a heaping ½ cup of vegetables, making sure to distribute the onion, broccoli florets, and stem evenly. Fold the tortilla in half and press down. Repeat with remaining filling and tortillas.

Step 4

Warm a large nonstick skillet over medium heat and coat with 1 teaspoon oil. Carefully place one of the quesadillas in the pan and cook until the bottom is golden brown, 3 to 4 minutes. Flip and cook for about 2 minutes on the other side. Keep warm in the oven and repeat with the remaining quesadillas.

Step 5

To serve, cut each quesadilla into wedges. Serve with extra queso for dipping and lime wedges on the side.