This scaled down quesadilla recipe is ideal for after school eating. Since, truly, nothing occurs until the evening nibble is expended. There is no schoolwork, no room cleaning, no recess… nothing.
Since there is consistently hummus in our cooler, it just appeared to be all in all correct to zest it up with a little cumin and new cilantro, and spread it on the tortilla adjusts. For the rounds, I utilized a 3 1/2-inch round cutout, however the edge of a glass and a sharp blade would work similarly also.
Queso fresco is any simple cheddar to disintegrate over the hummus and avocado, yet Monterey Jack would work similarly too. For whatever length of time that there's cheddar, life is acceptable! You may need to cook the quesadillas in two clusters, contingent upon the size of your skillet. Every quesadilla is just 66 calories and rich with solid fats, which implies that you can dive in without blame.
Also try our recipe Homemade Buttermilk Ranch Dressing
This small quesadilla recipe will make nibble time fun (and solid!) Loaded down with hummus and avocado, they're a breeze to make!
Ingredients
- 4 whole wheat tortillas
- 1/4 cup hummus
- 1/4 teaspoon ground cumin
- 1 tablespoon minced cilantro
- 1/2 California avocado cut into 12 slices
- 1 1/2 ounces crumbled queso fresco
Instructions
- Using a 2½-inch circle cookie cutter (or a glass with a 3½-inch circumference and a small knife), cut 3 circles from each tortilla.
- In a small bowl, stir together the hummus, cumin and cilantro.
- Spread 1 teaspoon of the hummus mixture on each tortilla circle. Divide the avocado slices and queso fresco evenly between the quesadillas, arranging them on one half of the tortilla circles.
- Heat a large skillet over medium heat. Place several quesadillas in the pan and cook until the tortillas are golden brown, 2 to 3 minutes per side.
- Repeat with the remaining quesadillas. Serve.
Read more our recipe : Baked Mushroom Rice
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