Quesadilla with Chickpea and Cilantro Puree
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
8
Description
Quesadilla with Chickpea and Cilantro Puree
Ingredients
- Cilantro - 1.2 oz
- Garlic - 2 cloves
- Canned chickpeas - 10.6 oz
- Lime Juice - 2 tablespoons
- Olive Oil - 2 tablespoons
- Canned Roasted Peppers - 4 pieces
- Fresh Spinach Leaves - 3.5 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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