Saturday, September 10, 2011

Chickpea Zucchini Quesadillas {Vegetarian}

Day 253.

Quesadillas are my go-to food for the kids. They love tortillas with an abandon I've never before experienced. In fact, one of their favorite snacks is "tilla roll-ups" (which to you and I is just a peanut butter coated tortilla rolled up into a tube). For whatever reason, Bug (our 2+) has gotten a little pickier in her old age. If she SEES the zucchini she says "don't like it"...but if it's inside something or breaded, she adores it. I have no idea why. She loves broccoli and other green things. So, let's surround that zucchini with tillas, eh? I replaced the chicken with chickpeas and kicked up it up a bit with some taco seasoning.

Chickpea Zucchini Quesadillas
Adapted from Chicken and Zucchini Quesadillas.
Ingredients
  • olive oil 
  • 1 large sweet onion, diced
  • 2 ears of corn, grilled and then sliced off the cob (about 1/2 cup per ear) 
  • 1 medium zucchini, sliced small 
  • 2 cups chickpeas, cooked
  • 2 teaspoons taco seasoning mix
  • 1-2 cups Mexican cheese, shredded
  • 12 flour tortillas
  • 1 avocado
  • 1/2 cup sour cream
  • splash of lemon juice
  • dash of House seasoning
Directions
Drizzle a bit of olive oil in a skillet and warm over medium heat. Saute the onion. Add the zucchini pieces and continue cooking until it is almost tender, but still crisp. Add the corn and chickpeas and warm in the pan for a couple minutes. Remove from heat.

Place a tortilla on a griddle over medium heat. Layer cheese, then the vegetables and then more cheese onto the tortilla. Top with another tortilla and let it cook for about 2 minutes. Press down on the top tortilla with a spatula and then carefully flip the quesadilla. Cook for 2 more minutes, until the cheese is melted and the tortillas are crisped and slightly browned.

Mash avocado and mix with sour cream, lemon juice and House seasoning.. Serve with wedged quesadillas.

The Results
These were incredible. The kids (and the adults) went crazy for them. The dip is something I whipped up primarily because I had avocado that was about to go bad. And I'm in love with it now. Delicious. The chickpeas and zucchini go together really well and, of course, with all that cheese you can't go wrong.

This post is shared with What's for Lunch Wednesday , Gallery of Favorites, Simply Delish and Muffin Tin Monday.

6 comments:

  1. Hi Kristi,
    What a great idea. I love how you used chickpeas in your quesadillas for the protein.

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  2. This sounds like a great combination, Kristi. I like the addition of the chickpeas!

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  3. Thank you both. The chickpeas are a super yummy chicken stand-in...so simple and delicious.

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  4. These look yummy. We love chickpeas and use them often in our house, but I've never had them in a quesadilla. Maybe I could even use leftover hummus instead? Or as a dip? Lots of options.

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  5. Looks good.

    Thanks for sharing with us at
    Simply Delish Saturday

    Have a great weekend.

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  6. My son just loves tortilla wraps as well, particularly stuffed with roasted vegetables and salsa! These chickpea and zucchini quesadillas sound really delicious - great spices, and really good for you too! Thank you for sharing them with the Gallery of Favorites.

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