One deck + ice cold cider or beer + good company + these quesadillas = instant good times.
This one is Recipe #2 in the 5 Essentials article from the current issue of Vegetarian Times. The first one, Chickpea and Feta Salad, was incredibly addictive. Here is the idea behind the 5 Essentials:
The current issue of Vegetarian Times has this great article called “By special request…” Basically, a reader wanted a way to shorten her time at the grocery store. Their response was five recipes that all had the same five essential ingredients in common. The five ingredients?
- Diced tomatoes
- Chickpeas (dried or canned)
- Baby spinach
- Red bell peppers
With these ingredients, plus other basic things that are easy to find or that you may already have, you can make five different recipes. As a bonus, each one can be made in 30 minutes or fewer!
Like I said in the Chickpea and Feta Salad post--you may be asking yourself if all of the recipes taste the same with the 5 ingredients. My answer is absolutely not! They have the same basics, but with the additional ingredients added to each recipe, they’re all very different.
We really loved these! The hummus needed a little doctoring up, in my opinion, but it’s a great base recipe for you to play around with, if that’s something you like to do. Not only are they a satisfying, tasty treat, but they’re also vegan! A bonus! I’m betting even meat-eaters would enjoy these.
Pita Quesadillas with Cilantro Hummus
1/2 cup cilantro
2 cloves garlic
1 (15 oz) can chickpeas, rinsed and drained
2 tbsp lime juice
2 tbsp olive oil
tahini to taste
cumin to taste
pinch of salt
4 (7 inch) whole wheat pitas, split
jarred roasted red peppers, sliced
1 1/2 cups baby spinach
Heat oven to 350.
Make the hummus: pulse the cilantro and garlic in a food processor until chopped.
Add the chickpeas, lime juice, and olive oil, and process till completely blended.
Taste and see if you'd like to add cumin, tahini or salt. I think I also added an extra little splash of lime juice at this point.
Place 4 of the pita halves on a baking sheet lined with foil.
Spread each with about 1/2 cup of hummus.
Top with the peppers and spinach, then the rest of the pita halves.
Bake until crisp. They say about 10 minutes, but it took about 15 for ours to get good and crispy.
Cut into wedges and serve with salsa and any other stuff you like.
- These are vegan, but they certainly don’t have to be. Feta would be amazing in these, but you could try your favorite cheese.
- We had these with Oxford Falls Fried Green Tomato Salsa, which is a tomatillo based salsa. It’s so freaking good--fresh tasting with just a touch of heat. You really need to get yourself some! And while you’re at it, try some of their amazing Bloody Mary Mixes--you won’t be sorry!
- Same 5 Essentials, but this one tastes completely different, and just as delicious, as the Chickpea and Feta Salad.
- Too hot to turn on the oven? Try crisping these babies up on the grill!
- Next up in the 5 recipes is a veggie packed pasta sauce. That we also loved. Stay tuned!