These Smashed Chickpea Quesadillas are a definite taste explosion in your mouth, and are absolutely fantastic.
The quesadillas are super easy to make, quick and surprisingly filling.
These smashed chickpea quesadillas are vegetarian and the flavours are incredible - so much flavour in each mouthful.
They're zingy from the added lime juice, a little spicy from the hot sauce, sweet from the red bell pepper, and extra cheesey from the cheddar and cream cheese. Like we said, an absolute taste explosion.
What toppings do we add to our quesadillas
The base layer is a delicious smashed chickpea mixture, made of chickpeas, cream cheese, hot sauce, lime juice, salt, pepper, and garlic powder.
(This makes a fantastic base for lots of sandwiches, too.)
Our toppings of choice are, diced sweet red bell pepper, delicious Sun-dried tomatoes, amd then topped with a generous sprinkling of cheddar cheese, plus a final sprinkling of crushed black pepper - Delicious!
This quesadilla recipe makes a fantastic lunch. However, it's also perfect for breakfast, Sunday brunch, or even as a side.
We're absolutely hooked on this recipe and are currently working on creating even more delicious flavour variations, so keep an eye out.
Lets get on with the recipe.
Happy Cooking!
The Chai Home 😋
INGREDIENTS
Fills 5 small tortillas
5x Flour Tortillas
1x can of drained Chickpeas 170g
1x heaped tbsp of Cream Cheese
Good pinch of Sea Salt & Crushed Black Pepper
Few dashes of your favourite Hot Sauce
1x heaped tsp of Garlic Powder
1x small Red Bell Pepper - finely diced
Approximately 10 Sun-dried Tomatoes
A good handful of grated Cheddar Cheese
Juice of half a lime
Drizzle of Olive Oil
METHOD
Start by preparing your Chickpea Smash.
In a bowl add the Chickpeas and crush using the back of a fork.
Now season with salt, pepper, garlic powder, and mix together.
Add in the lime juice, chilli sauce, and cream cheese. Mix together well and put to one side.
Now let's assemble the quesadillas.
Add a dessert spoonful of the Chickpeas to one half of the quesadilla. Now layer with the diced peppers, Sun-dried Tomatoes, and top with a sprinkling of cheese. We also like to add a little more cracked black pepper on top.
Go ahead and fold the empty half of the tortilla on top of the filling and press down.
Repeat until all the quesadillas are filled.
Add a light drizzle of olive oil to a frying pan and heat on a medium-low heat.
Cook on each side for approximately 40 seconds or until golden brown on each side. Keep a watchful eye because the tortillas can burn quickly.
Serve and enjoy.
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