Ingredients
Quesadilla Ingredients
- 4 whole wheat tortillas
- ¼ cup hummus
- ¼ teaspoon ground cumin
- 1 tablespoon minced cilantro
- ½ California avocado, cut into 12 slices
- 1 ½ ounces crumbled queso fresco
Instructions
- Prepare the tortilla circles: Using a 2½-inch circle cookie cutter or alternatively a glass with a 3½-inch circumference along with a small knife, carefully cut 3 circles from each whole wheat tortilla, creating small rounds perfect for mini quesadillas.
- Make the hummus mixture: In a small bowl, combine the hummus, ground cumin, and minced cilantro. Stir well until the mixture is evenly blended to create a flavorful spread.
- Assemble the quesadillas: Spread about 1 teaspoon of the hummus mixture onto each tortilla circle. Then, evenly divide the avocado slices and crumbled queso fresco, arranging them on one half of each circle to prepare for folding.
- Cook the quesadillas: Heat a large skillet over medium heat. Place several assembled quesadillas in the skillet and cook for 2 to 3 minutes on each side, or until the tortillas turn golden brown and the filling is warmed through.
- Serve: Remove the golden mini quesadillas from the skillet and serve immediately while warm and melty.
Notes
- Use ripe but firm avocados for easy slicing and best texture.
- If you don’t have queso fresco, you can substitute with feta cheese for a similar taste and texture.
- These mini quesadillas can be made ahead and reheated in a skillet or oven for convenience.
- Try adding a dash of hot sauce for an extra kick.
- Whole wheat tortillas add fiber and nutrients compared to regular flour tortillas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
