Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip

Name: Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: 1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas); ¾ cup shredded Monterey Jack cheese; ¼ cup cooked chickpeas, well drained; 8 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; ½ 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 ½ of a large lemon); Pinch of red pepper flakes (optional, for spice); ⅛ teaspoon fine salt

A crisp quesadilla stuffed with Greek flavors, including tomatoes, olives, chickpeas and red onion. Serve with dill-mint yogurt dip (optional) for a terrific quick meal, snack or appetizer.

⏱️ 15 menit 🔪 Persiapan: 10 menit 🔥 Masak: 5 menit 📊 Mudah 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip

Foto: Cookie and Kate — Cookie and Kate

Bahan-bahan

1 porsi

1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
¾ cup shredded Monterey Jack cheese
¼ cup cooked chickpeas, well drained
8 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
½ 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 ½ of a large lemon)
Pinch of red pepper flakes (optional, for spice)
⅛ teaspoon fine salt

Langkah-langkah

Make the dip: In a food processor or blender, combine all of the dip ingredients. Blend well, and transfer to a bowl(s) for dipping.
Make the quesadilla(s) one at a time: Heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about half of the shredded cheese. Cover the cheese with chickpeas, tomatoes, olives, and red onion. Sprinkle the remaining cheese over the other fillings and fold over the empty side of the tortilla to enclose the fillings.
Quickly brush the topside of the quesadilla with a light coating of olive oil, and gently flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about a minute or two. Brush the topside with a light coating of olive oil, flip it and cook until the underside is golden and crispy. Flip it once more and immediately transfer it to a cutting board.
Let the quesadilla cool for a couple minutes, then slice it into three even wedges using a sharp pizza cutter or chef’s knife. Serve immediately, with a side of yogurt dipping sauce.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori62331% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 27.375

Per Porsi Rp 27.375/porsi

🏠 Lebih hemat ~Rp 54.750 dari beli jadi!

📋 Rincian Harga Bahan (14% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
grain tortilla	1 whole	-	-
¾ cup shredded Monterey Jack cheese	-	-	-
¼ cup cooked chickpeas	-	-	-
cherry or grape tomatoes	8	Rp 12.000/kg	Rp 9.600
pitted kalamata olives	7	-	-
chopped red onion	2 tablespoons	-	-
½ teaspoon olive oil	-	-	-
plain Greek yogurt	1 cup	Rp 15.000/200g	Rp 17.775
packed fresh dill	2 tablespoons	-	-
packed fresh mint	2 tablespoons	-	-
olive oil	1 tablespoon	-	-
lemon juice	1 tablespoon	-	-
Pinch of red pepper flakes	-	-	-
⅛ teaspoon fine salt	-	-	-