Quickie Quesadillas
Makes 8 servings
These quesadillas are a truly happy marriage between cultures: Middle Eastern red pepper hummus served with Mexican corn tortillas and garnished with salsa makes an absolutely delicious meal or snack.
1
15-ounce can garbanzo beans, drained
1/2
cup
water-packed roasted red peppers
3
teaspoons
lemon juice
1
tablespoon
tahini (sesame seed butter)
1
garlic clove, peeled
1/4
teaspoon
ground cumin
8
corn tortillas
1/2
cup
chopped green onions
1/2
cup
chopped tomatoes
1/2
- 1
cup
salsa
Place garbanzo beans in a food processor or blender with roasted peppers, lemon juice, tahini, garlic, and cumin. Process until very smooth, 1 to 2 minutes.
Spread a tortilla with 2 to 3 tablespoons of garbanzo mixture and place in a large non-stick skillet over medium heat. Sprinkle with onions, tomatoes, and salsa.
Top with a second tortilla and cook until bottom tortilla is warm and soft, 2 to 3 minutes. Turn and cook second side for another minute. Remove from pan and cut in half. Repeat with remaining tortillas.
Per 1/2 quesadilla
- Calories: 135
- Fat: 2.7 g
- Saturated Fat: 0.4 g
- Calories from Fat: 18.1%
- Cholesterol: 0 mg
- Protein: 5.5 g
- Carbohydrates: 24 g
- Sugar: 2.3 g
- Fiber: 4.4 g
- Sodium: 164 mg
- Calcium: 57 mg
- Iron: 1.8 mg
- Vitamin C: 26 mg
- Beta Carotene: 351 mcg
- Vitamin E: 0.7 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
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