Quesadilla with Chickpea and Cilantro Puree
8 servings
30 minutes
Quesadilla with chickpea and cilantro puree is a unique European take on a Mexican dish, where traditional components are replaced with aromatic ingredients. The chickpea puree with cilantro and garlic gives the filling a rich flavor with a light nutty note and fresh herbal accents. Roasted peppers add sweetness and smoky tones, while spinach adds juiciness and lightness. The tortillas are baked until crispy, making the quesadilla perfect for a cozy dinner or light snack. It is recommended to serve warm, cut into triangles, with spicy sauce or chilled yogurt. This quesadilla fits perfectly into a vegetarian diet and surprises with its harmony of flavors.
1
For the puree: chop cilantro and garlic using a blender or food processor. Add chickpeas, lime juice, oil, and ¼ cup of water, and blend until creamy.
- Cilantro: 35 g
- Garlic: 2 cloves
- Canned chickpeas: 300 g
- Lime juice: 2 tablespoons
- Olive oil: 2 tablespoons
2
For quesadillas: preheat the oven to 180°C. Place 4 pieces of tortilla on a baking sheet, spread each with puree. Top with pepper, spinach, and cover with the remaining tortilla pieces.
- Canned roasted peppers: 4 pieces
- Fresh spinach leaves: 100 g
3
Bake for 10 minutes until crispy. Cut into triangles before serving.
