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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.