| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Spanish |
Stern1 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil 10 mL |
| 2 |
|
Sweet onions; (Vidalia or |
|
|
; Spanish), chopped 2 |
| 1/2 |
ts |
Pepper 2 mL |
| 1 1/2 |
c |
Grated part-skim smoked mozzarella cheese; (1/2 lb/250 g) 375 |
|
|
; or light Monterey Jack cheese, mL |
| 1 |
c |
Cooked chickpeas; coarsley chopped |
|
|
; 250 mL |
| 6 |
|
Flour tortillas 6; (10 inch/25 cm) |
INSTRUCTIONS
Heat oil in large non-stick skillet. Add onions and pepper. Cook on
medium-high heat, without stirring, until onions start to brown. Stir and
keep cooking until onions brown well. Reduce heat and cook gently until
onions are sweet and any liquid has completely evaporated. (If onions start
to stick, add a few spoonfuls of water and cook until it evaporates.)
Assemble quesadillas by laying tortillas on work surface in a single layer.
Spread onions on half of each tortilla. Top with chickpeas and cheese. Fold
tortillas in half and press edges together firmly.
Grill tortillas for a few minutes per side until cheese starts to melt and
tortillas are brown. Tortillas can also be cooked in non-stick or lightly
oiled skillet or baked in pre-heated 400F/200C oven for 10 minutes until
crusty and lightly browned.
Allow to rest for a few minutes before cutting into wedges.
Converted by MC_Buster.
NOTES : This recipe, from More HeartSmart Cooking With Bonnie Stern, makes
24 wedges.
Converted by MM_Buster v2.0l.
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