Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Indian flavors star in this twist on simple quesadillas.

Source: EatingWell Magazine, January/February 1996


Recipe Summary test

25 mins

Nutrition Profile:



Ingredient Checklist


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.

  • 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; carbohydrates 42g; dietary fiber 4.4g; sugars 4.5g; fat 4.5g; saturated fat 0.9g; cholesterol 0.2mg; vitamin a iu 15.5IU; vitamin c 3.5mg; folate 138.2mcg; calcium 112.7mg; iron 2.7mg; magnesium 31.3mg; potassium 224.5mg; sodium 550.4mg; thiamin 0.3mg.

2 1/2 starch, 1/2 lean meat