Chickpea and Cheddar Quesadillas
Chickpea and Cheddar Quesadillas
YIELD
Makes 4
INGREDIENTS
2 (15-ounce) cans garbanzo beans, drained and
rinsed, divided
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, finely chopped
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
4 large (9- to 10-inch) flour tortillas
2 cups shredded cheddar cheese
3 medium scallions, green parts only, thinly
sliced
Optional toppings:
Salsa, guacamole, sour cream, Mexican hot
sauce
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1/18/21, 8:41 PM
INSTRUCTIONS
1 Add half of the chickpeas to a food processor fitted
with the blade attachment and pulse until broken
down but not puréed. (Alternatively, place in a large
bowl and mash with a fork.) Set aside.
2 Heat the oil in a large frying pan (at least 10 inches)
over medium-high heat until shimmering. Add the
onion, stir to coat with the oil, and cook, stirring
occasionally, until soft, about 5 minutes. Add the whole
and mashed chickpeas, garlic, cumin, chili powder, and
salt. Cook, stirring occasionally, for 3 minutes. Remove
from the heat.
Assemble the quesadillas:
1 Place the tortillas on a work surface. Top each tortilla
with 1/4 cup of cheese. Divide the chickpea mixture
among the tortillas, spreading into an even layer but
leaving a 1 1/2-inch border. Sprinkle the remaining
cheese over top of the chickpeas, then top each with
scallions.
2 To fold the quesadillas, fold the top of the tortilla
down over the filling to the center. Holding that piece
down and working clockwise, continue folding the rest
of the tortilla towards the middle until the filling is
completely covered (you will have about 5 folds).
Carefully flip the quesadilla over and repeat with the
remaining tortillas.
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Chickpea and Cheddar Quesadillas 1/18/21, 8:41 PM

3 Heat a large frying pan or griddle over medium

heat. Add the quesadillas (as many as will fit in a single
layer), folded-side down. Cook until browned, 4 to 5
minutes per side. Repeat as needed until all the
quesadillas are cooked.

Reheating:
1 If not serving immediately, let cool completely and
wrap each quesadilla tightly in aluminum foil.
Refrigerate or freeze in resealable plastic bags. Reheat
uncovered in a 325°F regular or toaster oven until
warmed through, about 15 minutes if refrigerated, or
about 25 minutes if frozen. Microwaving is not
recommended, as the quesadillas will be soggy.

RECIPE NOTES
Storage: The foil-wrapped quesadillas can be stored in
a resealable plastic bag in the refrigerator for up to 3
days or in the freezer for up to 3 months.

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