Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip
Need a lacto ovo vegetarian main course? Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip could be a super recipe to try. This recipe serves 1. For $5.33 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 736 calories, 51g of protein, and 37g of fat. A mixture of jack cheese, kalamatan olives, red pepper flakes, and a handful of other ingredients are all it takes to make this recipe so tasty. 72 people have tried and liked this recipe. It is perfect for The Super Bowl. It is a pricey recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 15 minutes. It is brought to you by Cookie and Kate. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is amazing. If you like this recipe, you might also like recipes such as Chickpea Salad with Yogurt, Dill and Lemon, Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce, and Yogurt Dill Dip.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
¼ cup cooked chickpeas, well drained
2 tablespoons packed fresh dill, torn into pieces
2 tablespoons packed fresh mint (or basil or flat-leaf parsley), torn into pieces
8 mini heirloom, cherry or grape tomatoes, sliced into thin rounds
¾ cup shredded raw farmers' cheese or Monterrey Jack cheese
7 pitted kalamata olives, sliced into thin rounds (or a sprinkle of capers or crumbled feta cheese)
1 tablespoon lemon juice (about ½ of a large lemon)
½ teaspoon olive oil, for brushing
1 cup plain Greek yogurt
2 tablespoons chopped red onion
pinch red pepper flakes
1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
Equipment:
food processor
blender
frying pan
spatula
bowl
cutting board
chefs knife
pizza cutter
Cooking instruction summary:
Make the dip: In a food processor or blender, combine all of the dip ingredients. Blend well, and transfer to a bowl(s) for dipping.Make the quesadilla(s) one at a time: heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about half of the shredded cheese. Cover the cheese with chickpeas, tomatoes, olives, and red onion. Sprinkle the remaining cheese over the other fillings and fold over the empty side of the tortilla to enclose the fillings.Quickly brush the topside of the quesadilla with a light coating of olive oil, and flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about a minute or two. Brush the topside with a light coating of olive oil, flip it and cook until the underside is golden and crispy. Flip it once more and immediately transfer it to a cutting board.Let the quesadilla cool for a couple minutes, then slice it into three even wedges using a sharp pizza cutter or chef's knife. Serve immediately, with a side of yogurt dipping sauce.
Step by step:
1. Make the dip: In a food processor or blender, combine all of the dip ingredients. Blend well, and transfer to a bowl(s) for dipping.Make the quesadilla(s) one at a time: heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about half of the shredded cheese. Cover the cheese with chickpeas, tomatoes, olives, and red onion. Sprinkle the remaining cheese over the other fillings and fold over the empty side of the tortilla to enclose the fillings.Quickly brush the topside of the quesadilla with a light coating of olive oil, and flip it with a spatula.
2. Let the underside of the quesadilla cook until golden and crispy, about a minute or two.
3. Brush the topside with a light coating of olive oil, flip it and cook until the underside is golden and crispy. Flip it once more and immediately transfer it to a cutting board.
4. Let the quesadilla cool for a couple minutes, then slice it into three even wedges using a sharp pizza cutter or chef's knife.
5. Serve immediately, with a side of yogurt dipping sauce.
Nutrition Information:
covered percent of daily need
