Quesadillas con Curry Recipe

Quesadillas con Curry Recipe

  • 1 teaspoon canola oil
  • 1 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can chickpeas, rinsed
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon mango chutney
  • Salt and freshly ground pepper to taste
  • 6 (8 inch) flour tortillas, preferably whole-wheat
  1. Heat oil in a small nonstick skillet over medium-high heat. Add onion and saute until light golden, about 4 minutes. Add garlic, curry powder and cumin; saute for 1 minute. Set aside.
  2. Mash chickpeas in a bowl with a potato masher or a fork. Stir in yogurt, chutney and the onion mixture. Season with salt and pepper. Divide the chickpea mixture among 3 of the tortillas, spreading evenly. Top with the remaining tortillas and press to seal.
  3. Heat a large dry skillet over medium-high heat. Place one of the quesadillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining quesadillas. Cut each one into 3 wedges and serve hot, with additional yogurt for dipping.
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