How to Make Cheese Free Quesadillas

Last Updated: February 25, 2021

For those who can't have cheese in their diet but who still would like to enjoy the creamy texture of a quesadilla, here is a substitute that works well.

Ingredients

425g/15 oz can of chickpeas (garbanzos)
1/2 cup roasted red capsicum (red peppers)
3 teaspoons lemon juice
1 tablespoon tahini (sesame seed butter)
1 garlic clove, peeled
1/4 teaspoon cumin, ground
8 corn tortillas
1/2 cup spring onions (green onions), chopped
1/2 cup tomatoes, chopped
3/4 to 1 cup salsa

Steps

1
Put the chickpeas into the blender or food processor.
2
Add the roasted capsicum, lemon juice, tahini, garlic and ground cumin.
3
Process the ingredients until smooth. This will take between one and two minutes.
4
Place a tortilla on a plate. Spread some of the blended chickpea mixture over the tortilla.
5
Put the filled tortilla into the frying pan (skillet). Warm it over medium heat.
6
Sprinkle some onions and tomatoes over the warming tortilla. Spread some salsa across the tortilla.
7
Add another tortilla to the top and keep warming until the base tortilla softens. Then flip over the tortilla to cook the other side until the other tortilla softens.
8
Remove the cooked tortilla from the pan. It's now a cheese-free "quesadilla" ready for serving – cut in half and serve.
9
Continue with the remaining tortillas until all have been cooked. Serve with a side of salad or as they are.