Instead of cheese, hummus is used to make these quesadillas, and they taste great! A healthy meal that doesn't have any dairy or meat is hummus quesadillas.
– One 8-inch whole grain tortilla (or gluten-free tortilla for gluten-free quesadillas) – ¼ to ⅓ cup hummus of choice (green goddess hummus is my favorite) – Fillings of your choice (I used a handful of sautéed spinach in olive oil, rinsed oil-packed sun-dried tomatoes, and some thinly sliced Kalamata olives) – Extra-virgin olive oil, for brushing – Optional, for serving: additional hummus, hot sauce, pesto, etc.
Cover your tortilla with hummus. Choose your fillings and lightly cover half the tortilla. Fold the blank half to make a half-moon.
More than one quesadilla can be made at once in the same skillet; just repeat the steps. Use medium heat to warm up a skillet. Fold the quesadillas in half and put them in the pan.
Let the bottom sides warm up for a minute or two, then carefully flip. Brush the warm sides with olive oil and cook for another minute or two.
Flip again, gently brush the new top side with olive oil, and cook until the bottom is lightly golden and crisp. Turn carefully and cook until lightly golden and crisp.
Rest the quesadillas on a cutting board for a few minutes. Slice each quesadilla into three wedges with a sharp chef's knife or pizza cutter.
Taste and add salt until the queso is irresistible (usually about ½ teaspoon more). Return the mixture to the pot and add tomatoes, salsa, and jalapeños if desired.
Stir the mixture all the time over medium-low heat until it's very warm. If you want to serve it as a dip, put it in a bowl and add any toppings you like.
Or, to make nachos, pour a lot of it over a bed of tortilla chips and add any toppings you like. Serve right away. Afternoon snacks are even better the next day!
Covered, cool leftover queso and put it in a bowl. You can keep it in the fridge for up to 5 days. Reheat slowly on the stove or in the microwave, stirring often, until everything is warm.