Confession: if it weren’t for this blog, I’d probably live on quesadillas. When inspiration and leftovers run low, I stuff a tortilla with cheese and whatever’s in the vegetable crisper and call it a meal.
Quesadillas—literally queso tortillas in Spanish—originated in Mexico, along with many other tasty ideas. My go-to quesadilla often includes black beans and salsa, but quesadillas aren’t limited to traditional Mexican flavors. They’re a versatile cheese-and-bread canvas, like pizza, grilled cheese, or crêpes, open to endless variations.
This particular quesadilla came together from leftover chopped vegetables and dip. It was lunchtime, the salad was gone, and I needed something quick. I grabbed my cast-iron skillet, shredded some cheese, warmed a tortilla, and five minutes later I was dipping a crispy wedge into a herbed yogurt sauce. The result: sweet tomatoes, hearty chickpeas, and briny kalamata olives between layers of melted cheese and a crisp tortilla—a satisfying, one-skillet meal that’s simple and delicious.
Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip
- Author: Kathryne Taylor
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 1
- Diet: Vegetarian
4.5 from 10 reviews
Crisp quesadillas filled with Greek-inspired flavors—tomatoes, olives, chickpeas, and red onion—served with an optional dill-mint yogurt dip. Perfect for a quick meal, snack, or appetizer.
Ingredients
Per quesadilla, multiply as needed
- 1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
- ¾ cup shredded Monterey Jack cheese
- ¼ cup cooked chickpeas, well drained
- 8 cherry or grape tomatoes, sliced into thin rounds
- 7 pitted kalamata olives, sliced thin (or a sprinkle of capers or crumbled feta)
- 2 tablespoons chopped red onion
- ½ teaspoon olive oil, for brushing
Dill-mint yogurt dip (enough for at least 4 quesadillas)
- 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 of red pepper flakes (optional)
- ⅛ teaspoon fine salt
Instructions
- Make the dip: Combine the yogurt, dill, mint (or alternative herb), olive oil, lemon juice, red pepper flakes (if using), and salt in a blender or food processor. Blend until smooth and transfer to a bowl for dipping.
- Make quesadillas one at a time: Heat a 10-inch skillet over medium. Warm one tortilla for about 30 seconds, flipping halfway. Flip again and sprinkle half the tortilla with about half the shredded cheese.
- Top the cheese with chickpeas, tomato rounds, olives, and red onion. Sprinkle the remaining cheese over the fillings and fold the empty half of the tortilla over to enclose everything.
- Brush the top of the folded quesadilla lightly with olive oil, then flip it with a spatula. Cook the underside until golden and crispy, about 1–2 minutes. Brush the new top with a little oil, flip again, and cook until the other side is golden. Transfer to a cutting board.
- Let the quesadilla rest a minute or two, then slice into three wedges with a sharp knife or pizza cutter. Serve immediately with the dill-mint yogurt dip.
Notes
- Use leftover yogurt dip as a vegetable dip for carrots, celery, or bell pepper.
- To make this a full meal, serve the quesadilla with a simple green salad.
- Reheat quesadilla slices in the oven for best texture; the microwave can make them soggy.
Nutrition
Nutrition estimates are provided by an online calculator and are for guidance only.
- Category: appetizer or snack, Entree
- Cuisine: Greek