Indian flavors star in this twist on simple quesadillas.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1996

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Recipe Summary

total:
25 mins
Servings:
6
Nutrition Profile:
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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; protein 7.5g 15% DV; carbohydrates 42g 14% DV; exchange other carbs 3; dietary fiber 4.4g 18% DV; sugars 4.5g; fat 4.5g 7% DV; saturated fat 0.9g 4% DV; cholesterol 0.2mg; vitamin a iu 15.5IU; vitamin c 3.5mg 6% DV; folate 138.2mcg 35% DV; calcium 112.7mg 11% DV; iron 2.7mg 15% DV; magnesium 31.3mg 11% DV; potassium 224.5mg 6% DV; sodium 550.4mg 22% DV; thiamin 0.3mg 27% DV.

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