Italian Quesadillas 


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!

INGREDIENTS: 

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

Additional Ingredients 

8 flour tortillas

1/2 cup chopped sun-dried tomatoes, drained

1/4 cup chopped Italian parsley

2 avocados, very thinly sliced

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INSTRUCTIONS: 

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

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