You can say adios to chicken quesadillas once and for all! This comforting and creamy white bean quesadilla stuffed with avocado, herbs and sweet sun-dried tomatoes is an extremely satisfying treat. I thought for sure I would feel like something was missing because let’s face it, this is not your average quesadilla – especially without the cheese. However, the creamy bean spread was an amazing cheese substitute and had fantastic flavor. I definitely recommend severing these at your next party!
White Bean Spread
1 (15 ounce) can white beans, rinsed and drained
1/4 cup olive oil (plus extra for brushing)
1 tablespoon water
1 tablespoon lemon juice
1 garlic clove
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
8 flour tortillas
1/2 cup chopped sun-dried tomatoes, drained
1/4 cup chopped Italian parsley
2 avocados, very thinly sliced
For the white bean spread (can be made up to 3 days in advance and stored in the refrigerator)
Combine beans, oil, water, lemon juice, garlic, salt and pepper in a food processor and process until smooth. Add more salt to taste if necessary. Set aside.
To assemble the quesadillas
Spread about 5 tablespoons of white bean spread on a tortilla, leaving a 1/2 inch border. Arrange 2 tablespoons sun-dried tomatoes, 1 tablespoon of parsley, and avocado on top of the spread. Season with salt and pepper and place another tortilla on top. Brush both sides with oil.
Heat a large NONSTICK skillet over medium-high heat and cook the quesadilla about 2 minutes on each side, until lightly browned. Remove from pan and slice like a pizza to serve. Repeat this process with remaining tortillas.
**Thank again Chef Chloe Coscarelli