Recipe Thursday: Hummus Quesadilla
As most of you know I have been doing recipe Thursday for a couple months now. I want to make one thing clear, these are NOT my own recipes. Recipe Thursday is about searching the internet for good vegan recipes that I might want to try, having you guys vote between my top two, and then me making the winner. One blogger that has had delicious recipes time after time is Cookie and Kate. Her hummus quesadilla recipe was this weeks winner and I highly recommend that you head over to her site and check out the rest of her recipes. So good!
I gave this weeks recipe two thumbs up for several reasons. One, as someone who is dairy free I haven't eaten a quesadilla in a really long time and appreciate that I have once again. Two, it was really quick and easy to make and so was the cleanup. One thing I will say is I chose the ingredients that were in the original recipe. Some of you might not love Mediterranean food and in that case, just switch it with ingredients that you like. I really enjoy Mediterranean food, and really enjoyed the ingredients in this particular recipe. Let me know what you think, and don't forget to head over to Cookie and Kate and check out what she has to offer!
Ingredients (per quesadilla)
- One 8-inch whole grain tortilla
- 1/4 to 1/3 cup hummus of choice
- Fillings of your choice ( I used spinach, rinsed oil-packed sun-dried tomatoes, and some thinly sliced Kalamata olives)
- Extra-virgin Olive oil for brushing
- Spread hummus generously over your tortilla. Lightly cover one-half of the tortilla with the fillings of your choice. Fold the blank half over to create a half-moon shape. Repeat is you'd like to make more than one quesadilla.
- Warm a medium skillet over medium heat. Place the folder quesadilla in the pan. Let the bottom sides warm up for a minute or two, then carefully flip. Brush the warm sides lightly with olive oil and let them cook in the pan for another minute or two. Carefully flip again, brush the new top side lightly with olive oil, and cook until the bottom is lightly golden and crisp.
- Transfer the quesadilla to a cutting board and let it sit for a couple minutes. Use a sharp knife or pizza cutter to slice each quesadilla into wedges. Serve immediately.