Fried Green Tomato, Onion and Hummus Quesadillas

There was a fellow selling sweet potatoes and green onions in the parking lot in front of where I work a couple of weeks ago. Andy had told me about him but I kept missing him until one afternoon. I quickly whipped over as he was preparing to leave and bought a couple cartons of green tomatoes and a huge bag full of sweet potatoes. The green tomatoes were the perfect texture and size and I couldn't wait to eat them.

After fixing a few cookings of fried green tomatoes I was trying to figure out how I could use them differently. We had a tub of roasted garlic hummus and ding-ding-ding! The light went off in my head. A veggie quesadilla! What would the difference be in this versus fried bean quesadillas?

The savory garlic hummus, the tangy fried green tomatoes and sweet onions were a perfect combination. The texture of the tomatoes made you think you were biting into something more substantial than just veggies.

Fried green tomato, onion and hummus quesadillas will definitely be a keeper for us. This was quick, easy to fix and you could incorporate just about any variation you can think of. We discussed roasted red peppers for the next batch.

Coat your skillet with a very light coating of oil. While it heats, shake up your chopped green tomatoes and onions in equal parts corn meal and flour.

Periodically add a little drizzle of oil. The coating will soak it up pretty quickly. 

Fry and turn veggies until the coating becomes a light brown and the veggies soften,
but don't let them turn to mush.

Allow veggies to drain on a paper towel lined plate. Sprinkle with a little salt while hot.

Lightly spray your skillet with cooking oil. Spread a layer of roasted garlic hummus (or your preferred flavor) over half a flour tortilla.

Top with a healthy portion of fried green tomatoes and onions.

Top with shredded cheese to help hold everything together.

Fold the empty half of the tortilla over and let the bottom brown.

Carefully turn over and brown the other side. When I lift my quesadilla out of the skillet, it remains perfectly straight on my spatula and nothing falls out.

Cut each quesadilla in half and finish cooking until you use up the remaining ingredients.
We like to top with sour cream and a little salsa.