Hummus Quesadilla
Adapted from Cookie & Kate’s recipe
This quesadilla is one of my all-time favorite, quick dinners. It’s so easy to make, and you can easily scale it up for several or use leftover ingredients for dinners other nights. I like to pair it with Greek vinaigrette for dipping but it is excellent just on its own. If you don’t want to save the leftover kale, I recommend making a side salad with it. Massage/chop with your food processor/thinly slice ribbons, pair with any other leftover veggie, toss with your favorite dressing, and you have a complete meal.
Assembly & Grilling
1 burrito-size tortilla
1/4 cup to 1/2 cup of hummus, depending on how hefty you want the quesadilla to be
1-2 leaves of kale
8 Kalamata olives (more or less, depending on your love of olives)
2-3 tablespoons of julienned sun-dried tomatoes or 2-3 whole sun-dried tomatoes (moderating for your tastes)
1 oz of feta
Greek vinaigrette (optional, feel free to use any other dipping sauce that interests you)
Prep the kale by either tearing and massaging briefly, thinly slicing, or using a food processor to chop it up finely. This step isn’t totally necessary, but I find it can be annoying to run into a giant piece of kale when eating the quesadilla.
Slice the olives in half and if needed, slice the sun-dried tomatoes into strips.
Preheat a griddle to 375F or warm a large pan over the stovetop on medium-high heat (6 out of 10).
Spread the hummus along the entire tortilla. It’s not going to spread like cheese so you can go right up to the edge.
Arrange the kale on one half of the tortilla then top with the olives and sun-dried tomatoes.
Crumble the feta over the veggies, close the tortilla, and place on the heated griddle/pan. Grill for about 5-7 minutes per side, monitoring the color.
Allow to cool for a few minutes before slicing and enjoying with your Greek vinaigrette or other dipping sauce and any sides!
Leave a comment and let me know how your quesadilla was!