Hummus and spinach quesadilla
This Hummus and Spinach Quesadilla combines creamy hummus with fresh spinach and zesty olives, creating a deliciously quick meal. Ideal for a light lunch or snack, it's cooked to perfection in a skillet for a crispy finish.
Cook time 10 min
Prep time 5 min
Ingredients:
1 tortilla1/4 cup hummus
1 tbsp olives
1/4 cup spinach
1 tbsp olive oil
2 tbsp pepper sauce
This Hummus and Spinach Quesadilla recipe is a quick and delicious way to enjoy a healthy meal packed with flavor. The combination of creamy hummus, zesty olives, fresh spinach, and spicy pepper sauce will tantalize your taste buds. Whether you're looking for a light lunch or a tasty snack, this quesadilla is sure to satisfy!
Instructions:
- Chop the olives into small pieces.
- Roughly chop the spinach leaves.
- Place a skillet or non-stick pan over medium heat.
- Add 1 tablespoon of olive oil to the pan and allow it to heat up.
- Lay the tortilla flat on a clean surface.
- Spread the 1/4 cup of hummus evenly over one half of the tortilla.
- Sprinkle the chopped olives and spinach over the hummus-covered half of the tortilla.
- Drizzle the 2 tablespoons of pepper sauce over the toppings for a bit of heat.
- Carefully fold the tortilla in half, covering the fillings.
- Place the folded tortilla into the preheated skillet.
- Cook the quesadilla for about 2-3 minutes on one side, or until it turns golden brown and crispy.
- Flip the quesadilla gently using a spatula and cook the other side for another 2-3 minutes or until it’s equally golden brown.
- Remove the quesadilla from the skillet and place it on a cutting board.
- Let it rest for a minute before slicing it into wedges.
- Serve your delicious hummus and spinach quesadilla warm, with extra pepper sauce if desired.
Voilà! Your hummus and spinach quesadilla is ready to be devoured. It’s a simple yet flavorful dish that takes just minutes to prepare. Perfect for a quick meal or snack, this quesadilla is both nutritious and satisfying. Enjoy it on its own, or pair with a side salad for a more complete meal. Bon appétit!
Hummus and spinach quesadilla FAQ:
Cook the quesadilla for about 2-3 minutes on each side, or until it turns golden brown and crispy. Total cooking time is approximately 4-6 minutes.
Yes, you can substitute the tortilla with a gluten-free version or use a different spread like spinach dip instead of hummus. For the olives, any variety like black or green will work, and you can use other greens like kale if desired.
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispness.
A medium-sized skillet (about 8-10 inches in diameter) is ideal for cooking the quesadilla, ensuring it fits well and cooks evenly.
The quesadilla is done when both sides are golden brown and crispy. You can gently press it to feel if it’s firm and the contents are heated through.
Cooking Tips:
- 1: Use a soft, pliable tortilla for easier folding and cooking.
- 2: You can add other vegetables like bell peppers or onion for extra crunch and flavor.
- 3: If you prefer a milder heat, reduce the amount of pepper sauce or opt for a milder variety.
- 4: For a crispier quesadilla, cook on medium heat and make sure the tortilla is evenly browned on both sides.
- 5: Cut the quesadilla into wedges using a sharp knife or pizza cutter for easy serving.
Nutrition Facts
1 ServingsCalories 220kcal
Protein 7g
Carbohydrates 20g
Fiber 5g
Sugar 0.49g
Fat 27g
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