Smoked Chickpeas Quesadillas
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.
Total Time
45m
Prep Time:10m
Yields:8 Servings
Ingredients
1 can
(15.5 oz.)
GOYA® Chick Peas, drained and rinsed
¼ cup
4
chipotle peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 tbsp.
1 tbsp.
1 tsp.
1 tsp.
<p>grainy mustard</p>
1 tsp.
<p>Worcestershire sauce</p>
2 cups
GOYA® Quesadilla Shredded Cheese, or shredded Monterey jack cheese
1 cup
<p>sour cream</p>
4
<p>green onions, thinly sliced</p>
Directions
Step 1
<p>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.</p>
Step 2
<p>Sprinkle cheese over half of each tortilla; top with chickpea mixture. Fold tortilla over to enclose filling.</p>
Step 3
<p>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.</p>
Step 4
<p>Stir together sour cream, green onions and Adobo seasoning. Serve with quesadillas for dipping.</p>
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Smoked Chickpeas Quesadillas
Prep Time: 10m
Total time: 45m
Yields: 8 Servings
<p>Enjoy these sweet and spicy quesadillas made with GOYA® <a title="Chipotle Peppers in Adobo Sauce" href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/" data-udi="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce">Chipotle Peppers in Adobo Sauce</a>, delicious GOYA® <a title="Chick Peas (1)" href="https://www.goya.com/en/products/chick-peas-can/" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a> and melted cheese. These flavor-loaded quesadillas will please everyone.</p>
Ingredients
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
¼ cup
4
chipotle peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 tbsp.
1 tbsp.
1 tsp.
1 tsp.
<p>grainy mustard</p>
1 tsp.
<p>Worcestershire sauce</p>
2 cups
GOYA® Quesadilla Shredded Cheese, or shredded Monterey jack cheese
1 cup
<p>sour cream</p>
4
<p>green onions, thinly sliced</p>
Directions
Step 1
<p>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.</p>
Step 2
<p>Sprinkle cheese over half of each tortilla; top with chickpea mixture. Fold tortilla over to enclose filling.</p>
Step 3
<p>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.</p>
Step 4
<p>Stir together sour cream, green onions and Adobo seasoning. Serve with quesadillas for dipping.</p>
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