If you love Quesadilla, but you are looking for something a little bit different than the traditional Quesadilla recipe, then you need to try this Greek Quesadilla.
Greek Quesadilla Recipe
This Greek Quesadilla is bursting with Mediterranean flavors, moreover is very light, simple to make and so delicious!
What Ingredients you will need to make this Greek Quesadilla?
- cucumber
- coconut yogurt
- fresh dill
- lemon juice
- garlic-infused oil
- gluten-free tortilla
- canned chickpeas
- vegan cream cheese
- olive paste (or olives)
- roasted red peppers
- sun-dried tomatoes
- scallions
- coriander
- Vegan Feta
How to make this Greek Quesadilla?
To make this dish you will need to make 2 things: tzatziki sauce and the Quesadillas:
Tzatziki sauce:
To make the sauce you will need to grate ½ of a cucumber and mix it with coconut yogurt, fresh dill, lemon juice, and garlic-infused olive oil.
To make the Quesadilla:
Into a medium bowl add the chickpeas, together with vegan cream cheese and olive paste (or minced olives). Then using a fork or an immersion blender mash and mix the ingredients together.
Next start preparing the veggies: slice the roasted red peppers into thin strips, then mince the sun-dried tomatoes, and lastly chop the scallions and 1 bunch of coriander.
And now you can start assembling the Quesadilla:
Take out your tortilla and spread a generous amount of the chickpea spread on one side of each tortilla, then on the same side add the sun-dried tomatoes, roasted peppers scallions, coriander & crumble a little bit of vegan feta. Brush the top side of each quesadilla with some oil. And place one quesadilla in a skillet (oiled side down), let it toast, and cook for 1 to 2 min then brush the top with oil, and flip to cook on the other side. When it is done quickly remove the skillet from the heat and transfer the quesadilla to a cutting board. Repeat the same with the second quesadilla. Slice each of the quesadillas into 3 pieces dip in the sauce and enjoy!
FODMAP Tip:
- Use only the green parts of the scallions.
- Sun-dried tomatoes are fodmap friendly only in 8g per serving, this recipe requires 15g and makes 2 Quesadillas. This means there is around 7g of sun-dried tomatoes per quesadilla
- Canned chickpeas are FODMAP friendly at 42g per serving. This recipe requires 80g but serves 2. Just make sure to drain and rinse the chickpeas before using them.
Greek Quesadilla
Ingredients
For the Tzatziki Sauce
- ½ cucumber
- 1 ½ cup coconut yogurt
- ¼ cup fresh dill
- 1 tablespoon lemon juice
- 2 tablespoon garlic infused olive oil
For the Quesadillas
- 2 gluten-free tortillas
- ½ cup canned chickpeas
- ½ cup vegan cream cheese
- 2 tablespoon olive tapenade
- 2 roasted red peppers
- 15 g sun-dried tomatoes
- 2 scallions
- ⅓ cup parsley
- ¼ cup vegan feta cheese
Instructions
To Make the Tzatziki Sauce:
- Start by grating ½ of the cucumber with the skin on. You should get about 1 cup of shredded cucumber. Then transfer the shredded cucumber over a fine-mesh strainer set over a small mixing bowl and squize out excess moisture. he remaining amount of cucumber should be about ¼ of a cup.
- In a medium sized bowl add the shreded cucumber together with the coconut yogurt, chopped dill,lemon juice and garlic infused oil and mix to combine all the ingreiendts. Season with salt and pepper accoridng to taste
To Make the Quesadilla:
- Into a medium bowl add the chickpeas, together with vegan cream cheese and olive tapenade. Then using a fork or an immersion blender mash and mix the ingredients together.
- Next start preparing the veggies: slice the roasted red peppers into thin strips, then mince the sun-dried tomatoes, and lastly chop the scallions and parsley.
- Take out your tortilla and spread a generous amount of the chickpea spread on one side of each tortilla, then on the same side add the sun dried tomatoes, roasted peppers scallions, coriander & crumble a little bit of vegan feta.
- Brush the top side of each quesadilla with some oil. And place one quesadilla in a skillet (oiled side down), let it toast and cook for 1 to 2 min then brush the top with oil, and flip to cook on the other side. When it is done quickly remove the skillet from the heat and transfer the quesadilla to a cutting board. Repeat the same with the second quesadilla.
- Slice each of the quesadillas into 3 pieces dip in the Tzatziki sauce and enjoy!
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