Chickpea & Poblano Quesadillas

This is a delicious return to the world of the Cook's Country quick recipe cards. It definitely took more than the advertised 30 minutes to prepare, much of that time spent grilling the quesadillas; but it was quite easy to assemble, and a big hit with Alex despite the presence of the mildly spicy poblano peppers (although in practice the heat isn't really noticeable once they're assembled).

The recipe is -- as ever -- slightly modified. No effort is made to keep some of the chickpeas intact, a different mix of cheeses is used (the original calls for monterey jack, which we didn't have on hand), and we added a plant-based chicken breast analogue for a bit of extra protein.

Ingredients

• Sauce
• 2 ripe avocados, peeled and pitted
• 15mL lime juice
• 1.25mL salt
• 15mL chopped fresh cilantro
• Quesadillas
• 1 tin of cooked chickpeas, drained and rinsed
• ~500mL or more grated cheese; any mix of aged havarti, monterey jack, mozarella, and cheddar should be good
• 1 chicken breast or plant-based chicken breast analogue
• 1 poblano chili, stemmed, seeded, and finely chopped
• 4 green onions, thinly sliced
• 2.5mL salt
• black pepper
• flour tortillas (we used store-bought ~15cm "medium" ones)

Procedure

1. Combine avocado, lime juice, and salt in a blender jar with 45-90mL (depending on how ripe the avocados are; start low); blend. Transfer to a small bowl and stir in cilantro.
2. Grill and dice the chicken breast.
3. In a large bowl, mash the chickpeas using a potato masher. Stir in the cheese, poblano, green onions, chicken, salt, and black pepper to taste. Note that the cheese mixed in here is the only binding agent the quesadillas get, so add more if you think you need it.
4. Spread half of each quesadilla with filling and fold it shut.
5. Pan-fry the quesadillas in a bit of oil and serve with sauce.