Chickpea and cheddar Quesadillas
2 cans garbanzo beans, drained and rinsed, divided
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, finely chopped
1 1/2 teaspoons ground cumin
1 teaspoon chilli powder
3/4 teaspoon kosher salt
4 large (9- to 10-inch) flour tortillas
2 cups shredded cheddar cheese
3 medium scallions, green parts only, thinly sliced
Salsa, guacamole, sour cream, Mexican hot sauce
Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.
Heat the oil in a large frying pan (at least 10 inches) over medium-high heat until shimmering.Add the onion, stir to coat with the oil and cook, stirring occasionally until soft about 5 minutes. Add the whole and mashed chickpeas, garlic, cumin, chilli powder and salt. Cook, stirring occasionally for 3 minutes. Remove from the heat.
Assemble the quesadillas: Place the tortillas on a work surface. Top each tortilla with 1/4 cup of cheese. Divide the chickpea mixture among the tortillas, spreading into an even layer but leaving a 1 1/2-inch border. Sprinkle the remaining cheese over top of the chickpeas then top each with scallions. To fold the quesadillas, fold the top of the tortilla down over the filling to the centre. Holding that piece down and working clockwise continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have about 5 folds). Carefully flip the quesadilla over and repeat with the remaining tortillas. Heat a large frying pan or griddle over medium heat. Add the quesadillas (as many as will fit in a single layer), folded-side down. Cook until browned 4 to 5 minutes per side. Repeat as needed until all the quesadillas are cooked.
Reheating: If not serving immediately, let cool completely and wrap each quesadilla tightly in aluminium foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°C regular or toaster oven until warmed through about 15 minutes if refrigerated or about 25 minutes if frozen. Microwaving is not recommended as the quesadillas will be soggy.
Recipe courtesy of www.thekitchn.com.