Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.

	this recipe	typical
fat	0%	2%
aromatics	0%	6%
vegetables and beans	0%	6%

Where it stands out

• #1 of 80 for juiciness
• #1 of 80 for structural integrity

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

25 g	1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
85 g	3/4 cup shredded Monterey Jack cheese
41 g	1/4 cup cooked chickpeas, well drained
3288 g	8 cherry or grape tomatoes, sliced into thin rounds
	7 pitted kalamata olives, sliced into thin rounds (or a sprinkle of capers or crumbled feta cheese)
20 g	2 tablespoons chopped red onion
2 g	1/2 teaspoon olive oil, for brushing
245 g	1 cup plain Greek yogurt
12 g	2 tablespoons packed fresh dill, torn into pieces
12 g	2 tablespoons packed fresh mint (or basil or flat-leaf parsley), torn into pieces
14 g	1 tablespoon olive oil
15 g	1 tablespoon lemon juice (about 1/2 of a large lemon)
	Pinch of red pepper flakes (optional, for spice)
1 g	1/8 teaspoon fine salt

Method: 4 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Tastes great but too messy! If making this, get the absolute biggest tortillas you can find. Unfortunately my grocery store only had the smaller sized (taco) tortillas in whole wheat (and I didn't want to get white ones instead). I've been making these for di” — a cook, 3.0★

“Hi Kate, made this recipe before and loved it-these are quite flavorful! I am following Weight Watchers and wondered if you had nutritional info available for these quesadillas so I can calculate points? Thank you- I can go by ingredient by ingredient but much” — a cook, 4.0★