Barbecued Chicken and Chickpea Quesadillas


  • Olive oil for oiling the grill pan
  • 2 ounces Monterey Jack cheese, shredded (about ½ cup)
  • 2 ounces smoked Gouda cheese, shredded (about ½ cup)
  • ½ cup fresh cilantro leaves
  • 8 7-inch flour tortillas
  • 2 scallions, minced (white and green parts)
  • 2 garlic cloves, minced
  • + 4 more ingredients
    • 1 15-ounce can chickpeas (about 2 cups), drained but not rinsed, 2 tablespoons liquid reserved
    • Sea salt and freshly ground black pepper
    • ½ cup bottled barbecue sauce
    • 2 cups shredded cooked chicken

1. Preheat the oven to 200°F. 2. Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat. 3. In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a po...

View full recipe at SpringPad


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