Quesadilla with Chickpea and Cilantro Puree
Baking and Desserts • European
Description
Quesadilla with Chickpea and Cilantro Puree
Ingredients
- Cilantro 0 oz
- Garlic 2 cloves
- Canned chickpeas 10 oz
- Lime Juice 2 tablespoons
- Olive Oil 2 tablespoons
- Canned Roasted Peppers 4 pieces
- Fresh Spinach Leaves 5 oz
Step-by-Step Guide
Step 1
For the puree: chop the cilantro and garlic using a blender or food processor. Add the chickpeas, lime juice, oil, and ¼ cup of water, and blend until creamy.
Step 2
For the quesadillas: preheat the oven to 180°C (350°F). Place 4 pieces of tortilla on a baking sheet, spread each with the puree. Top with peppers, spinach, and cover with the remaining tortilla pieces.
Step 3
Bake for 10 minutes until crispy. Cut into triangles before serving.
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