- Spreads like hummus, roasted red pepper or any leftover bean dip work well. Infact I have had tasty quesadillas with simple chutneys like cilantro or mint.
- You can bump up the protein by adding a few tbsp of cooked beans tossed in a little bit of oil and salt in the filling.
- If you would like to increase the veggies, raw (cucmber, olives, bell pepper etc) or roasted vegetables (zucchini, bell pepper, egg plants etc) can be added.
- I dont like the cheese to get very gooey and we find feta pleases our palate the best. Use any of your favorite cheeses instead of or in addition to the feta.
Cilantro-red pepper spread
1/2 cup toasted Almonds
1 roasted red pepper, chopped(store bought works just fine)
1/2 cup chopped cilantro
1 Jalapeno pepper (adjust as per taste)
1 tsp lemon juice
Salt, to taste
6 large tortilla (corn, wheat or others)
1 cup sauteed spinach or fresh baby spinach (see notes)
1/2 cup Feta or as needed
Oil to brush the tortilla
Sour Cream/Greek yogurt, Salsa (optional)
- Pulse the toasted almonds in a food processor just until it is coarse. Add cilantro, jalapeno, roasted red peppers, salt and lemon juice. Run the processor for a few minutes just until you get a coarse paste. Add a few tbsp of water or a few drops of oil if the spread is too thick.
- Heat a griddle on medium low heat.
- Spread one half of the tortilla with the cilantro-red pepper spread. Spread evenly a few tbsp of the spinach mixture. Sprinkle feta cheese.
- Fold the tortilla over the cheese. Brush the outside with oil.
- Toast it over the hot griddle for about 3 min on each side. Remove from heat when you get the desired browning on the tortilla.
- Slice it into 4 triangles. Serve hot with a dollop of sour cream/greek yogurt and salsa.