Name: Chickpea and Poblano Quesadillas
Total time: 30 min
Ingredients: 2 ripe avocados, halved and pitted; 3 tablespoons water; 1 tablespoon lime juice; 3/4 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; 1/4 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.