Chicken Quesadillas

This is a fun recipe for quesadillas that uses chickpeas as a base. For those of you new to chickpeas they are also know as Garbanzo beans. Add those beans to high fiber tortillas and you've got one fiber packed meal. Bowels beware! (sorry I just mentioned bowels on the same post as your recipe!)

Chicken Quesadillas

1 cup canned chickpeas, drained, rinsed, and mashed
1/2 cup low fat sour cream
1/2 cup salsa
1 large clove of garlic, minced
8 7" flour tortillas (high fiber)
2 tsp vegetable oil (I'll just use Pam)
1 chicken breast, cooked and shredded
1/4 cup each finely chopped red bell pepper, green bell pepper, and green onions
1 Tbs chopped cilantro (optional)
1 cup shredded reduced-fat Monterey Jack Cheese

Preheat oven to 400

Combine mashed chickpeas, 2 Tbs sour cream, 2 Tbs salsa, and garlic in a small bowl. Mix well. Set aside.

Brush one side of each tortilla with oil (or spray with Pam). Arrange 4 tortillas, oil-side down, on a baking sheet. Spread 1/4th chickpea mixture over each tortilla, leaving a 1/2" border.

Combine shredded chicken, red pepper, green pepper, green onions, and cilantro in a small bowl. Spread 1/4th chicken mixture over chickpeas, followed by 1/4th cheese. Cover with remaining tortillas, oil-side up.

Bake for 8-10 minutes, until tortillas are a light golden brown. Remove from oven. Let cool 5 minutes before cutting (this is important, otherwise tortillas will slide apart). Cut each quesadilla into 6 wedges. Serve with remaining sour cream and salsa.
Makes 24 wedges.

Nutrition Information:
Serving Size: 1 wedge (1/24th of recipe)
Meal Plan: 65 Calories, 1/2 meat, 1/2 starch

This recipe was found in a really cute cook book called "Looney Spoons" by Janet an Greta Podleski

PS To make the chicken I used for this recipe, I put chicken breasts in crockpot with 1 can rotel and cooked on high until done (about 3-4 hours) or could cook on low all day.