[WWAW] Cali. Quesadillas

When Mike and I celebrated our anniversary in Coronado earlier this year, we had these delicious California Stone Fired Quesadilla that I’ve been wanting to recreate.

They are lighter than a normal quesadilla because the cheese isn’t the leading role. The additions of hummus and veggies give this recipe a lot of volume without all of the fat of a fully cheese stuffed quesadilla. The thin layer of hummus make them creamy and adds protein.

Plus, any dish that takes me back to a vacation-mode is a win in my book!

Note: there aren’t any real measurements for this recipe – just pile on as many ingredients as will fit! Also, get creative and sub things you have on hand 🙂


Cali Quesadillas

Prep time: 10 minutes – Cook time: 15 minutes – Servings: 2

Ingredients:

  • 2 pieces of lavish bread (feel free to make the whole pack and freeze for later!)
  • hummus
  • sliced mushrooms
  • handful of arugula
  • shredded cheese
  • sliced black olives (optional)
  • salsa verde (to dip)

Directions:

  • Spread a thin layer of hummus on lavish bread while a pan is heating up on medium heat
  • Lightly grease pan and place lavish bread on pan, top with ingredients, fold over
  • I find using another pan or pot as some weight works well to melt the cheese quickly without burning the lavish
  • Flip after 3-4 minutes and cook the other side
  • Serve with various dips (and an optional side of chips)

 

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