
Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip
Ingredients (14)
- 1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
- 3/4 cup shredded raw farmers' cheese or Monterrey Jack cheese
- 1/4 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
- 1/2 teaspoon olive oil, for brushing
- 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 1/2 of a large lemon)
- pinch red pepper flakes
- 1/8 teaspoon salt
Directions
Learn how to make this recipe at Cookie and Kate