My Favoite is Smoky Chipotle Hummus Quesadillas and One day, I was craving something smoky and comforting but wanted to keep it light and plant-based. I didn’t want to spend hours in the kitchen either, so I thought about what I had in the fridge. That’s when the idea of Smoky Chipotle Hummus Quesadillas hit me. Hummus is something I always have on hand, and with some leftover tortillas, a can of black beans, and frozen corn, I knew I could whip up something delicious in no time.
A Twist on a Classic
Instead of loading the quesadillas with cheese, I thought, why not use chipotle hummus? The smokiness of the chipotle peppers in the hummus would bring a depth of flavor, while keeping it creamy and satisfying without the heaviness of cheese. I chopped up a couple of chipotle peppers and mixed them into the hummus, which instantly smelled amazing. It was the perfect spread for the quesadillas, adding a bold flavor with just a touch of heat.
Building the Perfect Quesadilla
Once the hummus was ready, I moved on to the filling. I sautéed some frozen corn with black beans and green onions, letting everything heat through and get slightly crispy. The combination of the crisp veggies and creamy hummus was a match made in heaven. As I layered the hummus and veggie mixture between tortillas and cooked them on the griddle, the smell in my kitchen was incredible. Golden brown, crispy quesadillas were ready to be devoured!
To make it even better, I whipped up a quick mango salsa. The sweetness of the mango balanced out the smoky flavor of the quesadillas perfectly. As I sat down to enjoy my meal, I couldn’t help but feel proud of this simple, yet satisfying creation. It was proof that a few simple ingredients could be turned into something comforting and delicious. Now, these Smoky Chipotle Hummus Quesadillas have become a go-to for a quick and tasty dinner!
Table of Contents
Chef’s Notes – Smoky Chipotle Hummus Quesadillas
- If you’re new to chipotle peppers, they can pack quite a punch! Start with one pepper, taste, and add more if you can handle the heat. You can also balance the heat with a touch of agave syrup or a dash of lime juice in the hummus mixture.
- For extra-crispy quesadillas, brush the tortillas lightly with olive oil or avocado oil before cooking them in the skillet. A nonstick griddle works best for even browning, but a cast-iron pan will give them a rustic crisp.
- Make sure to use a thick hummus to prevent sogginess. If your hummus is too thin, mix in a little more until it reaches a spreadable consistency.
- The veggie mix is versatile. Try adding roasted bell peppers, zucchini, or even sautéed mushrooms for extra texture and flavor. Just make sure not to overload the quesadillas to avoid spillage.
- Quesadillas can be stored in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for 10 minutes to crisp them back up.
Smoky Chipotle Hummus Quesadillas
Dive into these vibrant vegan quesadillas that are perfect for a speedy dinner! With grocery store staples transformed into a delectable feast, the smoky chipotle hummus adds a creamy touch to this cheese-free delight. Paired with a simple two-ingredient mango salsa, this dish is a comforting and quick meal you’ll crave repeatedly.
4
quesadillas15
minutes15
minutes350
kcal30
minutesKeep the screen of your device on
Ingredients
- Hummus Mixture
1 cup oil-free hummus (such as Oasis Zero Fat or Cedar’s Fat-Free)
2 chipotle peppers in adobo sauce, finely chopped
- Vegetable Filling
1 package (12 oz) frozen unseasoned corn blend (Mexican or Southwest style)
1 can (15 oz) no-salt-added black beans, rinsed and drained (about 1½ cups)
1/2 cup sliced green onions
- Quesadillas
12 small corn tortillas (6-inch)
1 cup fresh salsa
1/2 cup diced fresh mango
Directions
- Cook Vegetables – Heat a large skillet over medium heat and cook the frozen corn blend for about 5-6 minutes until crisp-tender, stirring occasionally and adding water as needed to prevent sticking. Stir in the black beans and green onions; cook for an additional 1-2 minutes until heated through.
- Assemble Quesadillas – Spread the hummus mixture evenly on six of the tortillas. Top each with the vegetable mixture and cover with the remaining tortillas, pressing lightly to adhere.
- Cook Quesadillas – Heat a nonstick griddle over medium heat. Cook the quesadillas in batches for about 4-5 minutes on each side until golden brown and crispy. Keep warm on a baking sheet in a 200°F oven while cooking the remaining quesadillas.
- Serve – Cut the quesadillas into wedges and serve with the mango salsa on the side.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- baking sheet
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 55g
- Protein: 12g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 600mg
- Fiber: 10g
- Sugar: 6g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 8mg
- Iron: 15mg
FAQ-Smoky Chipotle Hummus Quesadillas
Can I make these quesadillas gluten-free?
Yes! Corn tortillas are naturally gluten-free, making this recipe a great option for those avoiding gluten. Just double-check that all your ingredients (like salsa or hummus) are certified gluten-free.
What can I substitute for chipotle peppers if I don’t like spicy food?
You can use smoked paprika instead of chipotle peppers for a milder smoky flavor without the heat. Or, try using roasted red peppers for a sweet twist.
Can I make this recipe ahead of time?
Yes, you can prepare the filling and hummus mixture ahead of time, but it’s best to assemble and cook the quesadillas just before serving to keep them crispy.
What sides go well with smoky chipotle hummus quesadillas?
These quesadillas pair beautifully with guacamole, a fresh green salad, or a side of Mexican rice. You can also serve them with extra mango salsa or a dollop of plant-based sour cream.
Can I freeze these quesadillas?
It’s not recommended to freeze the assembled quesadillas as they may become soggy. However, you can freeze the vegetable filling and thaw it when you’re ready to assemble and cook fresh quesadillas.
