Chickpea Cheddar Quesadillas
It’s back to school time! If your plan is to pack the lunchbox with healthy foods that your kid will actually enjoy eating, we think you’re going to like this recipe. It packs a healthy protein punch and the addition of some salsa and some avocado slices will up the veggie ante. Just remember to toss your avocado slices in a bit of salt and lemon juice to keep them from browning. The quesadillas do require some light prep work, but they keep well in the fridge for up to three days and in the freezer for up to three months, so you can make a batch on a weekend day when you have a few minutes to spare.
Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.
Heat the oil in a large frying pan (at least 10 inches) over medium-high heat until shimmering. Add the onion, stir to coat with the oil, and cook, stirring occasionally, until soft, about 5 minutes. Add the whole and mashed chickpeas, garlic, cumin, chili powder, and salt. Cook, stirring occasionally, for 3 minutes. Remove from the heat.
Assemble the quesadillas, using 1/4 C of cheese on each tortilla and dividing the chickpea mixture evenly across each tortilla. Fold the quesadillas and brown each side in a hot skillet (about 4-5 minutes each side). Allow to cool completely and wrap each quesadilla tightly in aluminum foil. Refrigerate or freeze in resealable bags.