Quesadillas con Curry

http://www.eatingwell.com/recipes/quesadillas_con_curry.html

From EatingWell:  January/February 1996

Indian flavors star in this twist on simple quesadillas.

6 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 1 teaspoon canola oil
• 1 small onion, chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 15-ounce can chickpeas, rinsed
• 1/4 cup plain nonfat yogurt
• 1 tablespoon mango chutney
• Salt & freshly ground pepper to taste
• 6 8-inch flour tortillas, preferably whole-wheat

Preparation

1. Heat oil in a small nonstick skillet over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add garlic, curry powder and cumin; sauté for 1 minute. Set aside.
2. Mash chickpeas in a bowl with a potato masher or a fork. Stir in yogurt, chutney and the onion mixture. Season with salt and pepper. Divide the chickpea mixture among 3 of the tortillas, spreading evenly. Top with the remaining tortillas and press to seal.
3. Heat a large dry skillet over medium-high heat. Place one of the quesadillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining quesadillas. Cut each one into 3 wedges and serve hot, with additional yogurt for dipping.

Nutrition

Per serving : 247 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 8 g Protein; 5 g Fiber; 512 mg Sodium; 206 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1/2 lean meat