For dinner tonight we made quesadillas using this recipe, also posted below. They were SO easy to make! There was even some garbanzo mixture left over that will be great with pita chips for a snack. We did make a few changes to the original recipe:
- left out the cumin (we were out) and the green onion (I don’t like them)
- used whole wheat tortillas instead of corn tortillas
- I dipped my quesadilla in salsa rather than putting it in before cooking. Blake make his according to the recipe and it was a little difficult to cut/eat
We both thought these were great and we will be making them again! I think we will add a layer of refried beans next time. I also think I will make tortillas myself, since the ones we used tonight were $2.50 for a pack of four.
- 1 (15oz) can garbanzo beans (chick peas)
- 1/2 cup water-packed roasted red pepper
- 3 tablespoons lemon juice
- 1 tablespoon tahini
- 1 garlic clove, peeled
- 1/4 teaspoon cumin
- corn tortillas
- chopped green onion
Drain the beans and place in a food processor or blender with the next five ingredients. Process until very smooth, 1 to 2 minutes.
Spread a tortilla with 2-3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat. Sprinkle with chopped onions and salsa.
Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2-3 minutes. Flip and cook the second side for one minute. Remove from the pan and cut into wedges. Repeat with the remaining tortillas.