Chick-Pea Quesadillas
This recipe makes 18 wedges servings
Nutritional Info |
|
|---|---|
| Per wedge: about | - |
| cal | 77 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 11 g |
| fibre | 1 g |
| sodium | 151 mg |
| RDI: % | - |
| calcium | 2 |
| iron | 5 |
| vit A | 1 |
| vit C | 8 |
| folate | 5 |
Ingredients
Preparation
In food processor, combine chick-peas with oil until chunky paste forms; transfer to bowl. Add red pepper, onions, coriander, juice, oregano, salt and hot pepper sauce; stir until combined. (Can be covered and left refrigerated for up to 8 hours.)
Spoon over bottom half of each tortilla. Fold over. Cook (see below) let stand for 5 minutes before cutting each into 3 wedges.
Additional information :
Cooking Quesadillas:
Stovetop: Heat nonstick skillet over medium heat. Cook tortillas, 2 at a time, for about 2 minutes per side or until filling is piping hot.
Oven: Place on baking sheet; bake in 400°F (200°C) oven, turning halfway through cooking time, for about 8 minutes or until filling is piping hot.
Grill: Place on lightly greased grill over medium heat; close lid and cook, turning halfway through cooking time, for about 8 minutes or until filling is piping hot.
Source : © CanadianLiving.com
- Keywords : Vegetarian; Lunch; Chickpeas; Tortillas; Red pepper; Food Processor; Skillet;
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