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Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip
COOKIE AND KATE14Ingredients
15Minutes
870Calories
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Ingredients
US|METRIC
1 SERVINGS
- 1 whole tortilla (grain, use gluten-free tortillas for gluten-free quesadillas)
- 3/4 cup farmers cheese (shredded raw, or Monterrey Jack cheese)
- 1/4 cup chickpeas (cooked, well drained)
- 8 cherry tomatoes (mini heirloom, sliced into thin rounds)
- 7 pitted kalamata olives (sliced into thin rounds, or a sprinkle of capers or crumbled feta cheese)
- 2 Tbsp. red onion (chopped)
- 1/2 tsp. olive oil (for brushing)
- 1 cup plain greek yogurt
- 2 Tbsp. fresh dill (packed, torn into pieces)
- 2 Tbsp. fresh mint (packed, or basil or flat-leaf parsley, torn into pieces)
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice (about 1/2 of a large lemon)
- 1 pinch red pepper flakes
- 1/8 tsp. salt
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NutritionView More
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870Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories870Calories from Fat480 |
| % DAILY VALUE |
| Total Fat53g82% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium1440mg60% |
| Potassium1130mg32% |
| Protein26g |
| Calories from Fat480 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber7g28% |
| Sugars22g |
| Vitamin A50% |
| Vitamin C60% |
| Calcium60% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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