Directly from Mexico city... Healthy quesadillas
This is a convenient "resolved" for those days with little time. Chick peas and other vegetables can be soaked overnight, cook the next day and freeze in portions of a cup to make them available for quick recipes like this one.
Makes 8 servings
Ingredients
2 cups chickpeas
1/2 cup roasted red peppers packed in water
3 tbsp. lemon juice
1 Tbsp. tahini
1 clove garlic, peeled
1/4 tsp. cumin
8 corn tortillas or whole wheat
1/2 cup chopped green onions
1/2 to 1 cup salsa
Procedure
Drain the chickpeas. Lícualos with red peppers, lemon juice, tahini, garlic and cumin for 1 to 2 minutes or until mixture results in a smooth puree.
Spread a tortilla with 2 to 3 tablespoons of puree. Cuécela in a skillet over medium heat. Take the mashed onions on tortilla and top with another. Heats both sides by 2 to 3 minutes, or until flexible. Repeat with the remaining tortillas.
Cut the quesadillas into two and serve accompanied with salsa.
