Vegetable quesadilla, mediterranean style



  • Flour tortilla
  • Fire roasted peppers, two large
  • Chickpeas, one 14 oz can
  • Tahini, 1/3 cup
  • Garlic powder, 1/4 teaspoon
  • Salt, 1/4 teaspoon
  • Olive oil, two tablespoons
  • Lemon juice, two tablespoons
  • Purple onion, one
  • Pitted Kalamata Olives, half cup
  • Asiago cheese, half cup
  • Feta cheese, half cup
  • Baby spinach, one cup

Directions for roasted pepper hummus: 

  1. In a food processor add two large fire roasted peppers.
  2. Add chickpeas.
  3. Add tahini.
  4. Add garlic powder
  5. Add salt.
  6. Add olive oil.
  7. Add lemon juice.
  8. Mix everything in the food processor for about 2 minutes or until the humus is smooth.

Directions for the quesadilla:

  1. Place tortilla on a cutting board.
  2. Spread the fire roasted pepper humus onto the tortilla.
  3. Add baby spinach as the second layer.
  4. Chop one purple onion into half rings and add to the tortilla.
  5. Roughly cut up the pitted kalamata olives and add to the tortilla.
  6. Grate the asiago cheese and add to the tortilla.
  7. Add feta cheese.
  8. Put another tortilla on top of all the ingredients.
  9. In a panini maker, coat it with cooking spray so that the panini doesn’t stick.
  10. Place the quesadilla in a panini maker for about a minute or two or until crispy.
  11. Take the quesadilla out and cut into 4’s.
  12. Garnish with sour cream and parsley.

Enjoy Rana’s Kitchen Recipe of the day 🙂