Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (9)
Brand new to WFPB eating.
This is DELICIOUS.
You might want to add a link to your no oil added hummus recipe for those of us who can’t find either of the two branded products you mention. Just a thought! I’m going to make that and then make this Mango salsa anyone?
Hi Kelly,
Great idea, we’ve added the link to our recipe in the ingredients list. Thanks for the suggestion!
What do you mean by “salsa”? It means sauce, but what sauce?
Just google “salsa” there are many types of salsa. Just don’t buy the kind with many preservatives….try pico de gallo that is fresh made in the deli section
I cooked this for my housemates; Showcasing vegan cooking at its best! TY for the recipe!
Yum
Wow! I have found my go to quesadilla!!! The stars of this are truly the chipotle chiles in the adobo sauce mixed with the hummus! Amazing smokey flavor! The chipotle chiles can be spicy like mentioned in the other comment, but I was able to remove some of the seeds for less spice. Still amazing flavor. I used the Mrs. Dash southwest mix with no salt added, and I air fried another mix of vegetables. The other vegetable mix was broccoli, green bean, onion, zucchini, and carrot and it came out with a nice char on it. I will 100% be making these again.
These were -very- tasty – albeit just a bit spicy with the chipotle chiles! We’ll definitely make them again and again.