Description
These Chickpea and Cheddar Quesadillas offer a delicious twist on traditional quesadillas by incorporating protein-rich chickpeas seasoned with cumin and chili powder for a flavorful filling. The combination of creamy cheddar cheese, spiced chickpeas, and scallions creates a satisfying and easy-to-make meal perfect for lunch or dinner. Served with optional toppings like salsa, guacamole, sour cream, and hot sauce, these quesadillas bring a tasty, comforting Mexican-inspired dish to your table in just about 30 minutes.
Ingredients
Filling
- 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
- 3 medium scallions, green parts only, thinly sliced
Quesadillas
- 4 large (9- to 10-inch) flour tortillas
- 2 cups shredded cheddar cheese
Optional Toppings
- Salsa
- Guacamole
- Sour cream
- Mexican hot sauce
Instructions
- Prepare Chickpeas: In a skillet over medium heat, warm the olive oil. Add the diced yellow onion and cook until soft and translucent, about 3-4 minutes. Add the finely chopped garlic and cook for an additional 30 seconds until fragrant.
- Season Chickpeas: Stir in half of the drained and rinsed garbanzo beans, ground cumin, chili powder, and kosher salt. Cook for about 5-7 minutes, mashing some of the chickpeas with the back of a spoon to create a textured filling.
- Assemble Quesadillas: Lay a flour tortilla flat and evenly sprinkle a quarter of the shredded cheddar cheese over half the tortilla. Spoon a quarter of the chickpea mixture on top of the cheese, then sprinkle with sliced scallions. Fold the tortilla over to enclose the filling.
- Cook Quesadillas: Heat a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese inside has melted.
- Serve: Remove from the skillet and cut each quesadilla into wedges. Serve warm with optional toppings such as salsa, guacamole, sour cream, or Mexican hot sauce as desired.
Notes
- For a crispier quesadilla, press it gently with a spatula while cooking.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- Adjust seasoning levels based on your spice preference by adding more chili powder or hot sauce.
- Use freshly shredded cheese for better melting compared to pre-shredded varieties.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.