tomato olive and chickpea quesadillas with dill yogurt dip

Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip

A crispy quesadilla full of Greek flavors—including tomatoes, olive and chickpeas—served with an optional dill-mint yogurt dip.

1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
¾ cup shredded raw farmers’ cheese or Monterrey Jack cheese
¼ cup cooked chickpeas, well drained
8 mini heirloom, cherry or grape tomatoes, sliced into thin rounds
7 pitted kalamata olives, sliced into thin rounds (or a sprinkle of capers or crumbled feta cheese)
2 tablespoons chopped red onion
½ teaspoon olive oil, for brushing

1 cup plain Greek yogurt
2 tablespoons packed fresh dill, torn into pieces
2 tablespoons packed fresh mint (or basil or flat-leaf parsley), torn into pieces
1 tablespoon olive oil
1 tablespoon lemon juice (about ½ of a large lemon)
pinch red pepper flakes
⅛ teaspoon salt

Make the dip: In a food processor or blender, combine all of the dip ingredients. Blend well, and transfer to a bowl(s) for dipping.
Make the quesadilla(s) one at a time: heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about half of the shredded cheese. Cover the cheese with chickpeas, tomatoes, olives, and red onion. Sprinkle the remaining cheese over the other fillings and fold over the empty side of the tortilla to enclose the fillings.
Quickly brush the topside of the quesadilla with a light coating of olive oil, and flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about a minute or two. Brush the topside with a light coating of olive oil, flip it and cook until the underside is golden and crispy. Flip it once more and immediately transfer it to a cutting board.
Let the quesadilla cool for a couple minutes, then slice it into three even wedges using a sharp pizza cutter or chef’s knife. Serve immediately, with a side of yogurt dipping sauce.