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–+ servings

Goya Foods Smoked Chickpeas Quesadillas

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.
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Servings 8 servings

Ingredients
  

  • 1 can GOYA® Chick Peas drained and rinsed, 15.5 oz.
  • ¼ cup GOYA® Ketchup
  • 4 chipotle peppers from 1 can GOYA® Chipotle Peppers in Adobo Sauce finely chopped
  • 2 Tablespoons GOYA® Turbinado Brown Sugar
  • 1 Tablespoon GOYA® Cider Vinegar
  • 1 teaspoon GOYA® Minced Garlic
  • 1 teaspoon grainy mustard
  • 1 teaspoon Worcestershire sauce
  • 2 cups shredded Monterey Jack cheese
  • 8 GOYA® Soft Taco - Flour Tortillas
  • ¼ cup GOYA® Extra Virgin Olive Oil
  • 1 cup sour cream
  • 4 green onions thinly sliced
  • ½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper

Instructions
 

  • 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.

Notes

This recipe is courtesy of Goya Foods.
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