Chickpea Quesadillas With Cheese Recipes

CHICKEN, CHILI, AND CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
• While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
• Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

POTATO QUESADILLAS

Steps:

• In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

TWO-CHEESE QUESADILLAS

Steps:

• Place tortillas on a griddle. Sprinkle each tortilla with the cheeses, tomatoes, green pepper and onion. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and sour cream.,

BARBECUED CHICKEN AND CHICKPEA QUESADILLAS

Steps:

• Preheat the oven to 200°F.
• Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.
• In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.
• To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.
• Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry. Cut the quesadillas into wedges and serve warm.

CHICKPEA QUESADILLAS WITH CHEESE

Steps:

• 1. In a medium bowl, mix the masa and water to a soft smooth dough. Mash the garbanzo beans to a coarse purée and mix with the masa dough. Add the chipotle salsa. Mix to a moist soft dough that does not stick to the hands. Just until the dough comes together, and is easy to manage, about 2 minutes. If sticky, add masa flour 1 tablespoon at a time. Form the dough into balls about large walnut size. Cover the balls with plastic wrap to prevent drying out. 2. Lay 1 plastic square on the bottom of a tortilla press, and place 1 dough ball in the center of the press. Put another plastic square on top of the ball. Gently press the tortilla handle to make a 3 1/2-inch circle. Remove the top plastic square. Put a small thin slice of cheese on half of the dough circle and lift the bottom plastic square and fold over to enclose the cheese inside the dough in a half moon shape. Seal the edges. Remove the plastic and place on a plate. Repeat pressing each dough ball between 2 plastic squares, then filling, folding, and removing the plastic square. 3. Heat oil to a depth of about 1/2 inch in a medium skillet. Fry each quesadilla in the hot oil until crisp and brown on both sides, about 2 to 3 minutes total. Drain on paper towels. Serve the quesadillas at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHEESE QUESADILLAS

Steps:

• Place two tortillas on a greased baking sheet. Top each with salsa, cheese and remaining tortillas. Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into four wedges.