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:

Quickview
735k Calories
51g Protein
37g Total Fat
52g Carbs
28% Health Score
Limit These
Calories
735k
37%

Fat
37g
57%

  Saturated Fat
18g
115%

Carbohydrates
52g
17%

  Sugar
15g
18%

Cholesterol
85mg
28%

Sodium
1263mg
55%

Get Enough Of These
Protein
51g
102%

Calcium
1014mg
101%

Phosphorus
764mg
76%

Vitamin B2
0.98mg
58%

Vitamin A
2431IU
49%

Selenium
33µg
48%

Fiber
9g
40%

Manganese
0.76mg
38%

Vitamin C
30mg
37%

Vitamin B12
2µg
37%

Folate
140µg
35%

Zinc
4mg
31%

Potassium
913mg
26%

Magnesium
94mg
24%

Iron
4mg
23%

Vitamin B6
0.41mg
21%

Copper
0.36mg
18%

Vitamin E
2mg
17%

Vitamin K
16µg
16%

Vitamin B1
0.18mg
12%

Vitamin B5
1mg
12%

Vitamin B3
1mg
9%

Vitamin D
0.51µg
3%

covered percent of daily need
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