Roasted Red Pepper and Hummus Quesadilla
This quesadilla, with its perfect mix of creamy and crispy is filled with ingredients you might already have on hand and comes together in fifteen minutes. It's the perfect answer to the time-old question 'What should I have for lunch?".
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!