Ingredients
1 cup canned chickpeas, drained, rinsed & mashed
1/2 cup low-fat sour cream
1/2 cup salsa
1 large clove garlic, minced
8 - 7" flour tortillas
2 teaspoons vegtable oil
1 chicken breast half, cooked & shredded
1/4 cup finely chopped red pepper
1/4 cup chopped green onions
1 TBSP chopped fresh cilantro/coriander
1 cup shredded reduced fat Monterey Jack Cheese
Preparation
Preheat oven to 400 degrees.
Combine mashed chickpeas, 2 TBSP Sour Cream, 2 TBSP Salsa & garlic in a small bowl. Mix Well & set aside.
Brush one side of each tortilla with oil. Arrange 4 tortilla’s, oil side down, on a baking sheet. Spread 1/4 chickpea mixture over each tortilla, leaveing a 1/2" border.
Combine shredded chicken, red pepper, green onions, & cilantra in a small bowl. Spread 1/4 chicken mixture over the chickpeas, followed by 1/4 cheese. Cover remaining tortillas, oil side up.
Bake for 8-10mn, until tortillas are a light golden brown, remove from oven, Let cool 5 mn before cutting. Cut each quesadilla into 6 wedges. Serve with remaining sour cream & salsa.
Variations: you can leave out the cilantra. You can roll them to make an enchilada type dish as well. You can leave the oil out as well if you need to.
