One of the tricks to show your creativity in the kitchen is to combine different styles and cultures in your meals just like what our friends at fitmencook.com did with this healthy hummus quesadillas recipe. The recipe is a combination of Mediterranean (for the hummus) and Latin (for the quesadilla) cuisines.
This recipe can be quickly done if you use store-bought hummus. But if you want to make a healthier version, you can easily make your own homemade bell pepper hummus. It is pretty easy to make with the help of a blender.
Before we give you the recipe for the quesadillas, here’s how to make the bell pepper hummus if you decided to have it the healthy way:
Homemade Red Bell Pepper Hummus:
Makes about 2 cups
• 1.5 can (22.5oz) chickpeas (drained)
• 2 red bell peppers
• 5 tablespoon almond butter
• 5 tablespoon olive oil
• 1 garlic clove
• juice from 1 lemon
• 1 teaspoon cayenne
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• sea salt & pepper to taste
• red pepper flakes for garnish (optional)
Now for the quesadillas:
Makes 2 chicken quesadillas and 2 mushroom quesadillas (for vegetarians)
• 1/4 cup homemade red pepper hummus
• 10oz chicken breast raw
• 1 large Portobello mushroom cap (chopped into pieces)
• 4 small 100-calorie multigrain tortillas
• 1 small avocado (sliced into 4 equal portions)
• 4 tablespoons goat cheese
• 1/2 cup chopped red onion
• 2 tablespoons minced garlic
• fresh cilantro (for garnish)
• pico de gallo (garnish)
• coconut oil or spray
Homemade Red Bell Pepper Hummus:
Set oven to broil. Place red bell peppers on a baking sheet and roast in the oven for about 15 minutes, turning them over after 7 minutes to cook both sides. Let cool. Chop the stem off the bell pepper and peel/remove the skin.
In a high-powered blender, toss in the above ingredients. Blend on hi-speed until you are left with a creamy, smooth consistency. Season with sea salt & pepper to taste. Store the hummus in an airtight container and garnish with red pepper flakes (optional). Place in the refrigerator to chill and thicken.
You will only be using ¼ cup of your hummus for the quesadillas. You can store the rest for quick snacks. Hummus can be paired with fresh vegetables, pita bread, crackers, sandwiches and many more!
Heat coconut oil on a non-stick skillet or spray pan with coconut oil spray if available. Set to medium high heat.
Sear 1 tablespoon of minced garlic in the skillet, then toss in chopped mushrooms. Sear and cook for about 3 minutes, stirring quickly with a spatula so that the mushroom does not completely wilt. Set the mushroom aside in a separate bowl.
Repeat Step 2 but instead of adding mushrooms, add chicken breast. Cook the chicken for about 12 to 15 minutes or until the meat is white when cut and the juices run clear.
Chop vegetables. Thinly slice red onions, chop up fresh cilantro and remove the pit from the avocado and cut into thin slices.
Spread about 2 tablespoons (1/8 cup) of red pepper hummus on each wheat tortilla.
On one side of the tortilla, add half of chopped chicken breast (or half of sautéed mushrooms), a few red onion slices, one tablespoon goat cheese, a fourth portion of avocado and fresh cilantro.
Fold the quesadilla in half.
Spray a nonstick skillet with coconut oil and set on medium heat. Allow the skillet to heat up.
Add the quesadilla to the skillet and cook for about 2 minutes on each side. Be sure to press down on the quesadilla using a spatula so that it flattens out.
Remove from the skillet and enjoy with fresh pico de gallo, Greek yogurt or salsa.
One piece of quesadilla using 5oz of raw chicken breast approximately has 377 calories, 41 grams of protein, 27 grams of carbs, 13 grams of fat, 7 grams fiber and 3 grams sugar.
One vegetarian quesadilla using Portobello mushrooms approximately has 240 calories, 9g protein, 30g carbohydrates, 11g fat, 8g fiber, and 3g sugar.
images – https://www.youtube.com/watch?v=otJIvFVsDfo