A quesadilla doesn’t always need a Mexican flare. Its versatility is much desired and there are enough ingredient combinations for you to keep enjoying one without getting bored. This quesadillas recipe today packs in some Greek inspired picks – olives, tomatoes, chickpeas, cheese and herbs.
Though I love spending time in the kitchen, but there are days when you’re not up for much of a challenge. So here’s a dish that is incredibly easy to put together, but seems inspiring nonetheless. So to start off, the filling for these quesadillas is kept quite simple with the use of some very basic ingredients. I just threw in some heirloom tomatoes, olives, red onions and a can of chickpeas for added fiber and protein. Since the recipe is packed with quite healthy ingredients, I skimped on the use of cheese and added just the right amount to get the required melted gooeyness.
Usually quesadillas are good on their own, but even better when served with a delicious dip. Hence I quickly whipped up a very simple dill and mint yogurt dip to go with the quesadillas. This dip is refreshing, herby, tangy and healthy enough to add creaminess to this dish. It compliments the taste of the quesadillas and instantly uplifts the overall flavors.
These quesadillas are easy to pack, very filling, and totally appetizing hot or cold. They are a perfect on-the-go snack or a quick lunch or dinner option. If you want, you can also use any other bean and veggie combinations to tweak up the recipe in your own way… in either case, you will be left with plates full of awesomeness. Dive in!
The given recipe makes 6 quesadillas.
- 1 can (16 oz) chickpeas, drained and rinsed
- 10 – 12 heirloom tomatoes, sliced into thin rounds
- 10 – 12 kalamata olives, sliced into thin rounds
- 1/2 cup red onions, chopped
- 5 oz shredded Colby jack cheese (blend of Colby and Monterrey jack)
- 6 whole wheat tortillas, preferably 8 inch
- salt & pepper as per taste
- olive oil for brushing
For the dip
- 6 oz Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 4 tablespoons fresh dill leaves, torn
- 4 tablespoons fresh mint leaves, torn
- Pinch of red pepper flakes
- salt as per taste
- To make the yogurt dip, in a food processor, combine the dill and mint leaves, olive oil,lime juice, salt and pepper flakes. Add a tablespoon of water and blend. Now add the yogurt and blend again. Transfer the dip into a bowl and refrigerate it while you are getting the quesadillas ready.
- For the filling, mix together chickpeas, olives, onions and tomatoes along with salt and pepper.
- To make the quesadillas, preheat the oven at 400 degrees F.
- On a lined baking tray, spray some olive oil. Place the tortillas and cover one half of each tortilla with cheese. Cover the cheese with the prepared chickpea filling. Sprinkle some more cheese over the filling.
- Fold over the empty side of every tortilla to enclose the fillings
- Brush the top of the tortilla with some olive oil and pop it into the oven for about 8 to 10 minutes. Keep a check on them while in the oven and if required, flip them in between.
- Once done, transfer them to a cutting board and slice each quesadilla into three even wedges using a sharp knife or a pizza cutter.
- Serve immediately with the yogurt dip.