These quesadillas came about largely because of school lunch. I wanted my daughter to be able to take something to school that would be filling, packed with protein, keep its texture and taste just as good at room temperature as it did hot. The nutty hummus plays perfectly with the creamy avocado and stretchy cheese. Feel free to add in tomatoes and onions, throw in some extra smoked paprika or serve with a side of salsa. These are a great canvas to tailor to your own taste!
Lay out the tortillas on a cutting board and spread each tortilla with 3 tablespoons hummus. Slice each avocado halve in its skin and use a spoon to scoop out the avocado slices. Fan out the slices on 3 of the tortillas (you will use one avocado halve per quesadilla).
Sprinkle the cheese on top of the avocado slices. Top with the remaining 3 tortillas, hummus-side down.
Melt 1 tablespoon of the butter in a medium skillet or on a nonstick griddle over medium-low heat. Add 1 quesadilla and cook until the cheese starts to melt and the bottom is golden brown, 2 to 3 minutes. Flip, season with salt and cook until the cheese melts and the tortilla crisps up a bit, 2 to 3 minutes. Repeat with the remaining butter and quesadillas, wiping the skillet or griddle in between if any butter burns.
Cut each quesadilla into 6 to 8 wedges and serve.
Add the chickpeas, tahini, lemon juice, garlic and 3/4 teaspoon salt to a blender and blend until combined. With the blender on, slowly drizzle in ice water until the mixture becomes uniform, smooth and creamy. Transfer to a bowl, sprinkle with smoked paprika and drizzle with olive oil.
Never leave a child unattended in the kitchen. This recipe is appropriate for children of various ages. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate.
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Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.
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