Indian flavors star in this twist on simple quesadillas. Source: EatingWell Magazine, January/February 1996

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a small nonstick skillet over medium-high heat. Add onion and saute until light golden, about 4 minutes. Add garlic, curry powder and cumin; saute for 1 minute. Set aside.

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  • 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.

  • 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 Facts

238 calories; 4.5 g total fat; 0.9 g saturated fat; 550 mg sodium. 224 mg potassium; 42 g carbohydrates; 4.4 g fiber; 5 g sugar; 7.5 g protein; 16 IU vitamin a iu; 3 mg vitamin c; 138 mcg folate; 113 mg calcium; 3 mg iron; 31 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
01/07/2012
Dry and pretty bland I followed the recipe exactly and it turned out rather dry and bland. By kicking up the spices a notch and adding more yogurt (which unfortuantely adds more calories) would improve it. Pros: Healthy Cons: Dry and bland Read More
Rating: 4 stars
10/31/2011
My kids loved this. Even my very picky eater. I also spiced up the yogurt dip with the mango chutney. Read More