Barbecued Chicken and Chickpea Quesadillas

Name: Barbecued Chicken and Chickpea Quesadillas
Yield: Serves 4 to 6
Ingredients: 2 cups shredded cooked chicken; 1/2 cup bottled barbecue sauce; Sea salt and freshly ground black pepper; 1 15-ounce can chickpeas (about 2 cups), drained but not rinsed, 2 tablespoons liquid reserved; 2 garlic cloves, minced; 2 scallions, minced (white and green parts); 8 7-inch flour tortillas; 1/2 cup fresh cilantro leaves; 2 ounces smoked Gouda cheese, shredded (about 1/2 cup); 2 ounces Monterey Jack cheese, shredded (about 1/2 cup); Olive oil for oiling the grill pan

By Sara Foster

March 10, 2011

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Barbecued Chicken and Chickpea QuesadillasCookbook cover image courtesy of Random House

The barbecued chicken pizza Wolfgang Puck first served at Spago in Hollywood inspired this quesadilla, which we serve as a special at the Market. The combination seems kind of strange to people at first, but once they try it, they love it.

Recipe notes

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