Chickpea and Poblano Quesadillas

Name: Chickpea and Poblano Quesadillas
Yield: Serves 4
Ingredients: 2 , ripe avocados, halved and pitted; 3 tablespoons, water; 1 tablespoon, lime juice; 3/4 teaspoon, table salt, divided; 1 tablespoon, chopped fresh cilantro; 1 , (15 ounce) can chickpeas, rinsed; 8 ounces, Monterey Jack cheese, shredded (2 cups); 1 , poblano chile, stemmed, seeded, and chopped fine; 3 , scallions, sliced thin; 1/4 teaspoon, pepper; 4 (10-inch), flour tortillas; 2 tablespoons, vegetable oil, divided

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Appears in Cook's Country August/September 2019

Main Courses

Weeknight

Vegetarian

A surprise ingredient—chickpeas!—adds heft, protein, and earthy flavor to these vegetarian quesadillas.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Using a heavy saucepan to weigh down the quesadillas while they cooked kept the filling in place and promoted an evenly browned, crisp exterior.

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