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Refried Chickpeas
1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, then stir in the smoked paprika, ground cumin, chipotle powder and Mexican oregano for 20 seconds to bloom the spices.
2. Add the chickpeas, water and salt. Cook for 5 minutes, mashing with a fork or potato masher until mostly creamy with some texture remaining. Stir in the lime juice and set aside.
2 can Canned chickpeas, drained and rinsed,
0.8 tsp Salt,
0.2 cup Water,
1 piece Lime
Assemble
3. Warm the corn tortillas a few at a time in a dry skillet or microwave for 15 seconds so they are pliable and less likely to crack.
4. Spread the refried chickpeas over half of each tortilla. Top with shredded chicken, Monterey Jack cheese and pickled red onions, then fold each tortilla in half and press gently.
2 cup Cooked shredded chicken,
2 cup Monterey Jack cheese, shredded,
0.8 cup Pickled red onions
Cook and Serve
5. Wipe out the skillet and heat over medium heat. Cook the quesadillas in batches for 2 to 3 minutes per side until deeply golden and crisp and the cheese is melted.
6. Cut into wedges and serve hot, drizzled lightly with Mexican crema and garnished with fresh cilantro.
