Who doesn’t enjoy a quesadilla every now and then? There’s a little café near my home that serves the best, scrumptious Mexican bean quesadilla that I sneak into every few days!
But any home cook knows how difficult a Mexican dish can be particularly when you crave it right there and then. Soaking and cooking the beans is itself a process – one that requires good organisation. As a rule, I always choose to cook from dried beans – it’s healthier and better! I refrain from canned beans – my love for Maggi pretty much consumes all my junk food/MSG permitted dosage.
Coming up with a perfect mid meal snack is the hardest – it should be something light, healthy, filling enough yet not too heavy as to spoil dinner, and preferably something international.
I use the concept of quesadillas and tweak it to make them healthier, easy to make and visually appealing to get everyone to eat their veggies. This recipe can be made quickly, and you can get as creative as you want and use any kind of leftover veggies.
I use whole wheat chapattis/rotis sans ghee, stuff a nice veggie filling, add a little bit of cheese and a layer of some kind of sauce or dip. Grill well on both sides et voila!
This version is a Lebanese one – a layer of hummus with a veggie filling spiced with sumac, paprika, pepper, cinnamon, and oregano. I mixed two small spoons of feta cheese into the warm veggie mixture for an added saltiness and for binding.
I place this under the snack category, but if you are a light eater, this could very easily be your dinner with a green salad or soup.
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