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Ingredientes
- 2 tsp Extra virgin olive oil 10 mL
- 2 x Sweet onions, (Vidalia or possibly Spanish), minced 2
- 1/2 tsp Pepper 2 mL
- 1Â 1/2 c. Grated part-skim smoked mozzarella cheese, (1/2 lb/250 g) 375 or possibly light Monterey Jack cheese, mL
- 1 c. Cooked chickpeas, coarsley minced 250 mL
- 6 x Flour tortillas 6, (10 inch/25 cm)
Direcciones
- Heat oil in large non-stick skillet. Add in onions and pepper. Cook on medium-high heat, without stirring, till onions start to brown. Stir and keep cooking till onions brown well. Reduce heat and cook gently till onions are sweet and any liquid has completely evaporated. (If onions start to stick, add in a few spoonfuls of water and cook till it evaporates.)
- Assemble quesadillas by laying tortillas on work surface in a single layer.
- Spread onions on half of each tortilla. Top with chickpeas and cheese. Fold tortillas in half and press edges together firmly.
- Grill tortillas for a few min per side till cheese starts to heat and tortillas are brown. Tortillas can also be cooked in non-stick or possibly lightly oiled skillet or possibly baked in pre-heated 400F/200C oven for 10 min till crusty and lightly browned.
- Allow to rest for a few min before cutting into wedges.
- NOTES :24 wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 498g | |
| Calories 447 | |
| Calories from Fat 104 | 23% |
| Total Fat 11.97g | 15% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 738mg | 31% |
| Potassium 722mg | 21% |
| Total Carbs 73.72g | 20% |
| Dietary Fiber 13.1g | 44% |
| Sugars 12.49g | 8% |
| Protein 13.98g | 22% |
