
Mediterranean Quesadilla with Kalamatas, Hummus, Sundried Tomatoes and Herby Yogurt Dip
Prep Time: 30 min | Cook Time: 25 min |
Servings: 2 | Skill Level: easy |
This crisp quesadilla is stuffed with all the good stuff, including Pearls Specialties Kalamata olives. A terrific family meal, snack, or appetizer.
Recipe and image by Chef Jamie Gwen
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced
2 burrito-size flour tortillas
1 1/2 cups shredded Monterrey Jack cheese
1/4 cup julienned sundried tomatoes in olive oil, drained
1/4 cup Pearls Sliced Kalamata Olives
1/4 cup hummus
For the Yogurt Dip:
1 cup plain Greek yogurt
2 tablespoons fresh dill, torn into pieces
2 tablespoons fresh mint leaves, torn into pieces
1 tablespoon olive oil
1 tablespoon lemon juice
Pinch of red pepper flakes
Salt & freshly ground pepper
Cooking Instructions
Heat the olive oil and butter in a large sauté pan. Add the sliced red onion, season with salt and pepper, and cook over medium heat, stirring often, for about 20 minutes or until the onion is caramelized and golden. Remove the caramelized onions and set aside. Wipe out the pan.
Meanwhile, make the Yogurt Dip by combining the yogurt, dill, mint, olive oil, lemon juice and seasonings in a food processor or blender. Blend until well combined.
Heat the same sauté pan over medium heat. Place one tortilla in the pan. Sprinkle half of the shredded cheese over the tortilla, then scatter the caramelized onion, sundried tomatoes and kalamata olives over the cheese. Sprinkle the remaining cheese over the fillings. Spread the other tortilla with the hummus and turn the tortilla over, hummus side down, in the pan, to create a quesadilla. Cook until the underside of the tortilla is golden and crispy, about 2 minutes. Flip until golden and crispy on the underside then transfer the quesadilla to a cutting board.
Cut the quesadilla into wedges and serve with the Yogurt Dip.