Spanish-Style Chickpea Quesadillas

Spanish-Style Chickpea Quesadillas

INGREDIENTS

·                                 One 15-ounce can chickpeas, rinsed

·                                 1/2 pound Manchego cheese, shredded (2 cups)

·                                 4 piquillo peppers, chopped

·                                 1/4 cup thinly sliced scallions, plus more for garnish

·                                 Salt

·                                 Pepper

·                                 Canola oil, for brushing

·                                 Eight 8-inch flour tortillas

·                                 Hot sauce, for serving

HOW TO MAKE THIS RECIPE

1.    In a large bowl, mash the chickpeas with a fork. Stir in the cheese, piquillos and 1/4 cup of scallions and season with salt and pepper.

2.    Heat a large nonstick skillet and brush it with oil. Place 1 tortilla in the skillet and scatter one-fourth of the chickpea mixture evenly on top. Cover with another tortilla and cook over moderately high heat until crisp on the bottom, about 3 minutes. Flip the quesadilla and cook until the cheese is melted, 2 to 3 minutes longer. Transfer the quesadilla to a platter. Repeat with the remaining tortillas and chickpea mixture. Cut the quesadillas into wedges, garnish with sliced scallions and serve with hot sauce.

MAKE AHEAD

The chickpea mixture can be refrigerated overnight. Let stand at room temperature for 30 minutes before making the quesadillas.

SUGGESTED PAIRING

Light, slightly bitter pilsner.

 

Tuna-and-Apple Crostini

Fromage Fort

Spanish-Style Chickpea Quesadillas

Smoky Vegetarian Beet Reubens

Radish Tea Sandwiches with Miso Yogurt

Chickpea Salad Sandwiches

Mortadella Reubens with Lemon Aioli

Brioche with Prosciutto, Gruyère and Egg

Blue Ribbon Barbecue Chicken Cheeseburgers

Braised Chicken with Oaxacan Chocolate Mole Sauce

Spicy Sriracha Chicken Wings

Curry-and-Yogurt-Braised Chicken Thighs

 


Please, login to leave comments
@mollimail.com
signup