I came up with this quesadilla recipe one Saturday afternoon when I didn’t have a lot of food in the house and I didn’t want to go to grocery shopping until Sunday. When I found the artichoke hearts and chickpeas in the pantry (two of my favorite foods) I had a feeling I could come up with something tasty. Then I found the corn tortillas in the fridge and I knew that a delicious meal would soon be on my plate.
- 1 – 14 oz. can Baby Artichoke Hearts
- 1 – 16 oz. can Chickpeas
- 1/8 tsp. Pepper
- ¼ tsp. Salt
- ¼ tsp. Crushed Red Pepper
- 2 Tbsp. Honey
- 1 Tbsp. Lime Juice
- 8 – 6” Corn Tortillas
- Vegetable oil for pan
- Sour Cream
- Chopped Tomato
Related: Crispy Parmesan Snow Peas
**Preheat oven to lowest temperature**
- Drain can of artichoke hearts and can of chickpeas.
- Pulse chickpeas in a food processor 10 times.
- Pour chickpeas into a medium mixing bowl.
- Pulse artichoke hearts in a food processor 5 times.
- Mix artichoke hearts into chickpeas.
- Add salt, pepper, and crushed red pepper into artichoke mixture and stir.
- Stir honey and lime together in a small bowl then stir into mixture.
- Set mixture aside.
- Start heating nonstick skillet, then add a little cooking oil (about ½ tsp.) to a pan and spread the oil around pan using a silicone basting brush.
- Heat tortillas until a little brown on both sides.
- Spread 1/3 C. of artichoke and chickpea mixture on one of the tortillas, then put the second tortilla on top.
- Continue heating tortilla until lightly brown.
- Flip quesadilla over and heat until that side is also lightly brown.
- Repeat process until all 4 quesadillas are complete.
- Keep quesadillas warm in the oven until all are ready.
- Serve with toppings such as chopped tomatoes, sour cream, or salsa.
Makes 4 quesadillas.
Related: Make Your Food Last Longer
Hope you enjoy these Low-fat Vegetarian Artichoke Chickpea Quesadillas! Let me know in the comments if you tried them.
Related: Crock Pot Hamburger Casserole
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