Chickpea and Poblano Quesadillas
By Alli BerkeyPublished on June 17, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
2 ripe avocados, halved and pitted3 tablespoons water 1 tablespoon lime juice ¾ teaspoon table salt, divided1 tablespoon chopped fresh cilantro 1 (15 ounce) can chickpeas, rinsed8 ounces Monterey Jack cheese, shredded (2 cups)1 poblano chile, stemmed, seeded, and chopped fine3 scallions, sliced thin¼ teaspoon pepper 4 (10-inch) flour tortillas 2 tablespoons vegetable oil, divided
Before You Begin
If your avocados are not yet ripe, you may need to add an extra 1 to 2 tablespoons of water to the blender when processing the avocado sauce.
Instructions
- Process avocados, water, lime juice, and ¼ teaspoon salt in blender until smooth, about 30 seconds. Transfer to bowl and stir in cilantro; set aside.
- Using potato masher, mash half of chickpeas in second bowl. Stir in Monterey Jack, poblano, scallions, pepper, remaining ½ teaspoon salt, and remaining chickpeas until combined. Spread 1 cup chickpea mixture over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Place 2 quesadillas in skillet. Set large saucepan on top of quesadillas and cook until browned on both sides and cheese is melted, about 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges and serve with avocado sauce.
Time
30 minutesYield
Serves 4Ingredients
2 ripe avocados, halved and pitted
3 tablespoons water
1 tablespoon lime juice
¾ teaspoon table salt, divided
1 tablespoon chopped fresh cilantro
1 (15 ounce) can chickpeas, rinsed
8 ounces Monterey Jack cheese, shredded (2 cups)
1 poblano chile, stemmed, seeded, and chopped fine
3 scallions, sliced thin
¼ teaspoon pepper
4 (10-inch) flour tortillas
2 tablespoons vegetable oil, divided
Ingredients
2 ripe avocados, halved and pitted
3 tablespoons water
1 tablespoon lime juice
¾ teaspoon table salt, divided
1 tablespoon chopped fresh cilantro
1 (15 ounce) can chickpeas, rinsed
8 ounces Monterey Jack cheese, shredded (2 cups)
1 poblano chile, stemmed, seeded, and chopped fine
3 scallions, sliced thin
¼ teaspoon pepper
4 (10-inch) flour tortillas
2 tablespoons vegetable oil, divided
Ingredients
2 ripe avocados, halved and pitted
3 tablespoons water
1 tablespoon lime juice
¾ teaspoon table salt, divided
1 tablespoon chopped fresh cilantro
1 (15 ounce) can chickpeas, rinsed
8 ounces Monterey Jack cheese, shredded (2 cups)
1 poblano chile, stemmed, seeded, and chopped fine
3 scallions, sliced thin
¼ teaspoon pepper
4 (10-inch) flour tortillas
2 tablespoons vegetable oil, divided
Why This Recipe Works
Using a heavy saucepan to weigh down the quesadillas while they cooked kept the filling in place and promoted an evenly browned, crisp exterior.
Before You Begin
If your avocados are not yet ripe, you may need to add an extra 1 to 2 tablespoons of water to the blender when processing the avocado sauce.
Instructions
- Process avocados, water, lime juice, and ¼ teaspoon salt in blender until smooth, about 30 seconds. Transfer to bowl and stir in cilantro; set aside.
- Using potato masher, mash half of chickpeas in second bowl. Stir in Monterey Jack, poblano, scallions, pepper, remaining ½ teaspoon salt, and remaining chickpeas until combined. Spread 1 cup chickpea mixture over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Place 2 quesadillas in skillet. Set large saucepan on top of quesadillas and cook until browned on both sides and cheese is melted, about 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges and serve with avocado sauce.
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