Turn your basic quesadilla to the next level with this sweet-and-spicy chickpea version! Goya Foods’ Executive Chef Fernando Desa guides us through the recipe with smoky chipotle peppers, mashed chickpeas and melty cheese.
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 Tablespoon 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.