Quesadilla with Chickpeas, Muhamarra, Labneh and Spinach
This is a quick and easy lunch or snack recipe that can be customized in so many ways. Labneh is a Middle Eastern mild yogurt-based cheese— you can easily use cream cheese, Greek yogurt or mascarpone instead. Along the same lines, muhamarra is a positively addicting Syrian red pepper and walnut spread that has a touch of chili—you can find in most grocery stores (or online) sometimes titled as Red Pepper Dip. If you can’t find it, try harissa. I’ve kept the cheese to a moderate amount, but as with all quesadillas, cheese is the name of the game so feel free to up the quantity.
Serves 2
INGREDIENTS
2 flour tortillas
⅓ cup labneh
⅓ cup muhamarra
1 cup canned chickpeas, rinsed and drained
1 ½ shredded gruyere or cheddar (or a mix)
1 handful baby spinach
1 tsp za’atar
Kosher salt and pepper
2 tsp olive oil
METHOD
Spread labneh evenly on one tortilla. Add chickpeas in a single layer, followed by dollops of muhamarra. Add half the shredded cheese, then the spinach, followed by the remaining grated cheese. Sprinkle with za’atar and salt and pepper. Top with second tortilla.
On skillet over medium heat, add olive oil. Carefully place quesadilla into skillet. Weigh down with a second clean pan. When bottom is deep golden brown— approximately 1-2 minutes, carefully flip with a spatula and continue to cook until cheese is melted and underside is golden brown. Transfer to a cutting board and cut into quarters and serve immediately.