Updated: Aug 29
A mouthwatering gluten free, vegetarian, crispy, tangy quesadilla. Full of protein, iron and vitamins.
I like to use gluten free chickpea tortillas. I used this recipe, minus the vegetables.
Peel and grate carrots and place into a vegetable spinner. Cut red peppers and add baby spinach. Run vegetable spinner under cool water to wash all the veggies. Spin backward to rinse off water and set aside. Slice red onion. Place all vegetables into a bowl and mix together well.
Drain and rinse chickpeas. Place into a grinder. Add some olive oil and grind until it becomes a spread. Place into vegetables and mix together well.
Mix all ingredients together to make the dressing. Place into refrigerator covered with saran wrap.
Place tortilla down on a flat surface. Spread dressing onto the tortilla and go to the edges. Next add chickpea and vegetable mixture down the middle. Sprinkle with salt and garlic powder to taste.
Place tortilla with all the toppings onto grill and grill about 5 minutes. Fold in half. .Cook on each side another 2 minutes.
Serve and enjoy.
For the Quesadilla :
gluten free tortillas of your choice - I made homemade
carrot - peeled and grated - amount your choice
red bell pepper cut into thin strips - amount your choice
baby spinach washed and dried - amount your choice
red onion cut into thin strips - amount your choice
1/2 can chickpeas drained and rinsed - grind chickpeas in a little olive oil
salt to taste
garlic powder to taste - I prefer McCormick - it's gluten free unless otherwise noted
For the Dressing:
1/3 cup cottage cheese
2 tablespoons sour cream
garlic powder to taste
salt to taste
1/2 teaspoon fresh lemon
3 teaspoons mustard of your choice
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