Pesto & Chickpea Quesadillas So I used my kale tortillas, all the basil from my …
Pesto & Chickpea Quesadillas 💚💚💚So I used my kale tortillas, all the basil from my container garden, & made these easy & delicious quesadillas with pesto. Of course any type of tortilla will work, but if you wanna be a bit extra try my my kale tortillas two posts back. I’ll see you all in a week- taking a little insta break 💚
Now onto the recipe: what you need: The pesto: 2 cups packed basil, 2 cups packed kale, 1/2 cup toasted pine nuts (sub walnuts) 1.5 tbl white miso, 2 tbl nutritional yeast, juice of 1/2 lemon, 1/4 cup veggie broth The filling: 1 diced small red bell pepper, 1/2 diced small onion, 1 cup frozen corn kernels defrosted, 2 tsp red pepper flakes, salt & pepper to taste, Four (8 in) flour tortillas, 1 (15 oz) can chickpeas rinsed, & dried, 1 cup grated vegan Pepper Jack Cheese What you do:
1️⃣ For Pesto: process all ingredient in food processor on high, add veggie broth slowly into the mix. Scrape down sides if necessary. Set aside.
2️⃣In a bowl mash chickpeas with potato masher or the back of fork till a flaky texture, season with salt and pepper
3️⃣In a large skillet, heat some olive oil over medium-high heat. Saute red pepper & onion until soft about 5 min. Add corn, red pepper flakes, & salt/pepper to taste. Toss to incorporate & saute for 3 minutes.
4️⃣Add sautéed veggies to chickpeas along with 2 tbl of pesto. Mix well.
5️⃣Preheat a large pan over medium heat. Lay 4 tortillas on a work surface. Brush each with desired amount of pesto. Next add equal amounts chickpea mix. Then layer with shredded cheese. Gently fold into a half moon.
5️⃣Place 2 tortillas, & cook until cheese melts, about 3-4 minutes. Flip quesadillas to toast the other side. Repeat & enjoy! Use more pesto for dipping 💚