4 ezekiel tortillas
2 large white fish filets (orange roughy or tilapia)
1/2 cup hummus, store-bought or homemade
1 large tomatoe, chopped
3 roasted red peppers, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1-1 1/2 cups lettuce or cabbage, chopped
Juice of 1 lime
ground pepper to taste
Preparation:
Char the tortillas over an open flame or char them in a dry skillet over high heat.
Spread hummus on 2 of the charred tortillas. Sprinkle the tomatoes, roasted red peppers, jalapeños and lettuce over the hummus. Sprinkle with lime juice, and pepper. Top the quesadillas with the 2 remaining tortillas and cut each into quarters. Enjoy with an extra touch of hummus or salsa!
