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.
Sprinkle cheese over half of each tortilla; top with chickpea mixture. Fold tortilla over to enclose filling.
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.
Stir together sour cream, green onions and Adobo seasoning. Serve with quesadillas for dipping.