Roasted Red Pepper and Hummus Quesadilla
Keeping a well stocked pantry is one of the easiest ways to make sure that even when you are in a rush you can still find the time to throw a quick meal together. This fifteen minute Roasted Red Pepper and Hummus Quesadilla uses things that I typically have on hand and maybe you do too!
A good store bought hummus is good for more than just dipping! This versatile spread it the perfect addition to the busy persons pantry. It packs in some fibre and is full of flavour. Hummus can take a sad sandwich to an incredible one with one swipe!
In this recipe, we are using hummus, goat cheese and jarred roasted red peppers to make a flavour packed quick fix lunch! While the basil yogurt is optional every meal deserves a sauce plus it also increases the amount of protein in this vegetarian lunch.
Make it your own!
This recipe may be specifically for a Roasted Red Pepper and Hummus Quesadilla but it is really just providing a framework for what you have on hand so feel free to get creative.
Mix it up! The hummus doesn’t have to be plain, you could get one topped with olive tapenade!
Have feta or Boursin on hand? Feel free to swap out the goat cheese! As the hummus is acting as the binder to hold the tortilla closed it’s not imperative to use a melty cheese here!
Not a fan of roasted red peppers? Sundried tomatoes would be an excellent substitute!
Grocery List
Frequently Asked Questions:
Do the tortillas need to be corn?
They absolutely do not. This is the choice I often gravitate towards as corn tortillas typically have more fibre and I am in my Full of Fibre era.
Can these be made in advance?
If you’re thinking ’15 minutes is way too much time’, you can assemble the Roasted Red Pepper and Hummus Quesadillas in advance and cook them in the pan when you’re ready to eat. Just make sure you really pat those peppers dry.
Roasted Red Pepper and Hummus Quesadilla
Equipment
- Cutting Board
- Chefs Knife
- Measuring Spoons
- Frying Pan
- Spatula
- Small Bowl
- Spoon
Ingredients
Quesadilla
- 2 Small Tortillas
- 1/4 Cup Hummus Roasted garlic is great here!
- 1 Whole Roasted Red Pepper
- 3 Tbsp Goat Cheese
- 1 tsp Vegetable Oil
Basil Yogurt
- 3 Tbsp Greek Yogurt
- 1 Tbsp Fresh Basil
- Salt
Instructions
- PrepPreheat a frying pan over medium-low heat.Meanwhile, pat the roasted red pepper dry and finely dice. Then finely chop the basil and set aside.
- Assemble the quesadillas. Divide the hummus between the two tortillas and spread evenly along one side. Top the hummus with the diced red pepper, crumble the goat cheese on top then fold the quesadillas in half.
- Fry the quesadillas.Increase the heat to medium and add one teaspoon of oil to the frying pan before adding both quesadillas. Fry until golden brown then flip and repeat on the second side.
- Make the basil yogurt.While the quesadillas cook, mix the yogurt with the basil, season with salt and stir to combine. If you find the yogurt too thick to use as a dip add water 1/2 tsp at a time until it is your desired consistency.
- Serve the quesadillas along with the yogurt and enjoy!
