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Enjoy these sweet and spicy quesadillas made with GOYA® Chipotle Peppers in Adobo Sauce, delicious GOYA® Chick Peas and melted cheese. These flavor-loaded quesadillas will please everyone.
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
chipotle peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
GOYA® Turbinado Brown Sugar
GOYA® Cider Vinegar
GOYA® Minced Garlic
GOYA® Quesadilla Shredded Cheese or shredded Monterey jack cheese
GOYA® Flour Tortillas – Soft Tacos
green onions, thinly sliced
GOYA® Adobo All-Purpose Seasoning with Pepper
In bowl, mash half of the chickpeas with potato masher until lightly crushed. Stir together remaining chickpeas, ketchup, chipotles, brown sugar, vinegar, garlic, mustard and Worcestershire sauce; add to mashed chickpeas, tossing well.
Sprinkle cheese over half of each tortilla; top with chickpea mixture. Fold tortilla over to enclose filling.
Brush 1 tbsp. oil over bottom of large skillet set over medium heat; cook quesadillas, in batches, for 2 to 3 minutes per side or until golden brown and cheese melts, brushing skillet with oil as needed. Cut each quesadilla into 3 wedges.
Stir together sour cream, green onions and Adobo seasoning. Serve with quesadillas for dipping.
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