https://www.copymethat.com/r/4YCc6wvQ7/tomato-olive-and-chickpea-quesadillas-wi/
7376025
WvxZOxc
4YCc6wvQ7
2024-04-25 17:05:02
Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip
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Ingredients
- subheading: Per quesadilla, multiply as necessary:
- 1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
- ¾ cup shredded raw farmers’ cheese or Monterrey Jack cheese
- ¼ cup cooked chickpeas, well drained
- 8 mini heirloom, cherry or grape tomatoes, sliced into thin rounds
- 7 pitted kalamata olives, sliced into thin rounds (or a sprinkle of capers or crumbled feta cheese)
- 2 tablespoons chopped red onion
- ½ teaspoon olive oil, for brushing
- subheading: Dill-mint yogurt dip (enough for at least 4 quesadillas):
- 1 cup plain Greek yogurt
- 2 tablespoons packed fresh dill, torn into pieces
- 2 tablespoons packed fresh mint (or basil or flat-leaf parsley), torn into pieces
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (about ½ of a large lemon)
- pinch red pepper flakes
- ⅛ teaspoon salt
Steps
Directions at cookieandkate.com
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