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Enjoy these sweet and spicy quesadillas made with GOYA® Chipotle Peppers in Adobo Sauce, delicious GOYA® Chick Peas and melted cheese. These flavor-loaded quesadillas will please everyone.
Ingredients
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
¼ cup
GOYA® Ketchup
4
chipotle peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 tbsp.
GOYA® Turbinado Brown Sugar
1 tbsp.
GOYA® Cider Vinegar
1 tsp.
GOYA® Minced Garlic
1 tsp.
grainy mustard
1 tsp.
Worcestershire sauce
2 cups
GOYA® Quesadilla Shredded Cheese or shredded Monterey jack cheese
8
GOYA® Flour Tortillas – Soft Tacos
1 cup
sour cream
4
green onions, thinly sliced
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
Directions
Step 1
In bowl, mash half of the chickpeas with potato masher until lightly crushed. Stir together remaining chickpeas, ketchup, chipotles, brown sugar, vinegar, garlic, mustard and Worcestershire sauce; add to mashed chickpeas, tossing well.
Step 2
Sprinkle cheese over half of each tortilla; top with chickpea mixture. Fold tortilla over to enclose filling.
Step 3
Brush 1 tbsp. oil over bottom of large skillet set over medium heat; cook quesadillas, in batches, for 2 to 3 minutes per side or until golden brown and cheese melts, brushing skillet with oil as needed. Cut each quesadilla into 3 wedges.
Step 4
Stir together sour cream, green onions and Adobo seasoning. Serve with quesadillas for dipping.
New from Goya
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