Barbecued Chicken and Chickpea Quesadillas
Barbecued Chicken and Chickpea Quesadillas is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Preheat the oven to 200°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 200°F.
Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.
In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky.
Season to taste with salt and pepper and stir to combine.
To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly.
Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses.
Fold the tortillas in half to form half-moons.
Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot.
Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown.
Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm.
Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry.
Cut the quesadillas into wedges and serve warm.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.