Healthy vegetarian quesadillas made out of wholesome and nourishing ingredients, such as avocados, chickpeas and feta cheese.
A quesadillas recipe today to celebrate my honeymoon in Mexico! If you’ve been following me on my Instagram story lately, you might have noticed that I left for Mexico already a couple of days ago. While I’m sunbathing in this exotic destination, I could not leave you behind me without anything. So I figured I would share a Mexican-inspired recipe, with the hope to make you travel in mind for just a quick moment.
Living in Sweden taught me that winter can be long and taught, and this is why it’s always great to take a little break by planning a trip in a warmer region. This is why David and I postponed our honeymoon until now, although we got married in June (quite a while ago already). These last months have been crazy for us, and we hope to reload our batteries and relax as much as possible. We both love History, traditions, and nature. So this trip is also for us the occasion to dig into the Mexican traditions as much as possible. Last but not least, I hope to come back with many more recipe ideas in mind. Well, to be honest I’m pretty confident about it, and enthusiastic too. Stay tuned!
As for now, let’s enjoy something pretty simple, plant-based, and healthy. As you know, quesadillas are nothing but a tortilla filled with cheese as a main ingredient, and grilled. Unlike a tortilla, it’s crispy on the edge and oozing with melted cheese inside. It usually include other ingredients, such as vegetables and other savory mixtures and spices. There are two ways to make quesadillas: a full quesadilla involves two tortillas filled with cheese and stacked on top of each other, while a half quesadilla is basically a single tortilla filled with cheese and folded into a half-moon shape. As you can see, I went here for the last option, but you could go for the other one if you wish, it’s just a matter of taste.
A few other Mexican-inspired recipes you might like include:
- The Perfect Guacamole
- Thai Salmon Tacos with Mango-Avocado Salsa
- Fish Tacos with a Chili Lime Fruit Salsa
- Moist Skillet Jalapeño Cornbread
Today’s recipe is a 100% plant-based Mexican-inspired recipe. Made with wholesome ingredients, this quesadillas recipe will leave you full and happy. Indeed, you’ve got the right balance of everything your body needs: chickpeas bring vegetable protein (note that if you use canned chickpeas, you can keep chickpea water to make these vegan chocolate mousses), vegetables bring fiber, and feta is a great source of calcium. And of course the tortilla itself is nourishing, whether you go for the corn one or the wheat one as I did here.
So what did I use in my quesadillas here? First of all, there is some homemade plain hummus. Note here that you can also go for my roasted red pepper hummus if you wish; it will work pretty well in this recipe as well. Then of course cheese is mandatory. I went here for feta cheese instead of any grated cheese (I’m slightly obsessed with this cheese, but you could use another cheese of your choice. Grated cheddar or mozzarella could do the job for instance). Although it’s pretty unusual in quesadillas, I added some avocado slices. They bring a lovely soft texture and are loaded with healthy fats. Last but not least, I added some jalapeño slices to spice it up the whole thing!
Toss all the ingredients inside, grill on one half in a frying pan until crispy; flip it over and then grill on the other side. When your quesadillas are ready, drizzle some tahini on top and use any additional topping you may like. Personally can go a little be crazy on this part: I like to add some additional crumbled feta, hummus, fresh cilantro, and freshly ground black pepper.
These quesadillas are very easy and quick to prepare, and will make a perfect savory breakfast, lunch or dinner. My tip: prepare the hummus in advance and make plenty of it, so you can re-use it as a healthy snack in which you dip some raw vegetables. Now it’s time for me to leave you with the recipe while I’m going back to my honey moon. Stay tuned for new delicious recipes to come soon!
- 1 can (15 oz/425g) chickpeas
- 3 Tablespoons tahini
- 2 garlic cloves
- ½ Tablespoon cumin
- 1 lemon, juice
- Olive oil
- 150g feta, crumbled
- 1 small jalapeno, thinly sliced
- 8 small tortilla
- 2 avocados, sliced
- Crumbled feta, hot sauce & fresh cilantro finely chopped
- For the hummus: put chickpeas, tahini, garlic, cumin and lemon juice into a food processor and mix well. Slowly add some olive oil until you get a creamy consistency (thick and slightly creamy).
- Spread some crumbled feta cheese on each tortilla. Top with jalapeno slices, avocado, and finish with hummus. Season with salt and pepper.
- Fold each tortilla in half and press together slightly. Heat oil in a pan and fry the tortilla (that become quesadillas) on both sides until crispy. Serve with additional feta cheese, hot sauce, and fresh cilantro.