Healthy Dairy-Free and Vegan Meal
- 1 8-inch whole grain tortilla (or gluten-free tortilla)
- 1/4 cup hummus of choice (green goddess hummus is my favorite)
- fillings of your choice (i used a handful of sauteed spinach in olive oil, rinsed oil-packed sun-dried tomatoes, and some thinly sliced kalamata olives)
- extra-virgin olive oil for brushing
- optional for serving: additional hummus, hot sauce, pesto, etc.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Spread hummus generously over your tortilla. Lightly cover one-half of the tortilla with fillings of your choice. Fold the blank half over to create a half-moon shape. Repeat if you'd like to make more than one quesadilla; you can cook up to two at a time in the same skillet.
- Warm a medium skillet over medium heat. Place the folded quesadilla(s) in the pan. Let the bottom sides warm up for a minute or two, then carefully flip. Brush the warm sides lightly with olive oil and let them cook in the pan for another minute or two. Carefully flip once again, brush the new top side lightly with olive oil, and cook until the bottom is lightly golden and crisp. Carefully flip and cook until that side is lightly golden and crisp.
- Transfer the quesadilla(s) to a cutting board and let them rest for a couple of minutes. Then, use a sharp chef's knife or pizza cutter to slice each quesadilla into three wedges. Serve immediately. I enjoyed mine as-is, but you might like some additional hummus on the side, or perhaps some hot sauce or a dab of pesto.
How many can fit in a standard skillet at once?
When multiplying quantities for a group, restrict your batches to two half-moon shapes per twelve-inch skillet. Overcrowding drops the pan temperature and steams the tortilla rather than frying it in the brushed oil. Maintain medium heat so the interior warms completely before the exterior burns.
Can you scale this preparation for a crowd?
Proportioning the ingredients requires maintaining a ratio of one quarter cup of spread to each eight-inch wrapper. Whisking water into store-bought spreads thins them enough for even distribution without tearing delicate grains. Keep cooked wedges in a two-hundred-degree oven on a wire rack to preserve crispness while finishing remaining batches.
How do substitutions affect the cooking process?
Swapping standard wheat wrappers for gluten-free varieties demands careful handling since alternative starches lack elastic gluten networks. Brush surfaces lightly with fat to encourage browning. Dairy-free adaptations rely entirely on the fat content within your chosen spread for thermal conduction during frying.
