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–+ servings
Close-up of a hummus quesadilla pulled apart to show melted Armenian string cheese, with Toufayan lavash in the background.

Hummus Quesadilla with Lavash and Armenian String Cheese

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Crispy lavash filled with warm hummus, melty Armenian string cheese, and Aleppo pepper. A 10-minute lunch or after-school snack.
Author: Lindsay Lehrer
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Total Time: 10 minutes
Cost: $2
Servings: 1 quesadilla

Equipment

  • Large Skillet
  • Spatula
  • Butter knife

Ingredients

  • 1 sheet Toufayan lavash
  • 2 to 3 tablespoons hummus
  • 1 to 2 ounces Armenian string cheese pulled into strands
  • ¼ teaspoon Aleppo pepper
  • 1 teaspoon butter

Instructions

  • Lay the lavash flat and spread a thin layer of hummus over one half.
  • Pull the Armenian string cheese into thin strands and scatter them over the hummus.
  • Sprinkle the Aleppo pepper over the cheese.
  • Fold the lavash over to close it.
  • Melt the butter in a large skillet over medium to medium-low heat.
  • Add the folded lavash and cook until golden and crispy on the bottom, about 2 to 3 minutes.
  • Flip and crisp the other side until golden and the cheese is melted, about 2 to 3 minutes more.
  • Slice and serve warm.

Notes

Tips
Keep the heat at medium to medium-low so the cheese melts before the lavash burns. A thin layer of hummus keeps the lavash crisp.
Notes
No Armenian string cheese? Use mozzarella, Oaxaca, or Monterey Jack. Swap the Aleppo pepper for za’atar, or leave it out.

Nutrition

Calories: 350kcal