Chicken Case-A-Dee-Ahhs

• 1 cup canned chickpeas, drained, rinsed & mashed
• 1/2 cup low-fat sour cream
• 1/2 cup salsa
• 1 large clove garlic, minced
• 8 - 7" flour tortillas
• 2 teaspoons vegtable oil
• 1 chicken breast half, cooked & shredded
• 1/4 cup finely chopped red pepper
• 1/4 cup chopped green onions
• 1 TBSP chopped fresh cilantro/coriander
• 1 cup shredded reduced fat Monterey Jack Cheese

1. Preheat oven to 400 degrees.
2. Combine mashed chickpeas, 2 TBSP Sour Cream, 2 TBSP Salsa & garlic in a small bowl. Mix Well & set aside.
3. Brush one side of each tortilla with oil. Arrange 4 tortilla's, oil side down, on a baking sheet. Spread 1/4 chickpea mixture over each tortilla, leaveing a 1/2" border.
4. Combine shredded chicken, red pepper, green onions, & cilantra in a small bowl. Spread 1/4 chicken mixture over the chickpeas, followed by 1/4 cheese. Cover remaining tortillas, oil side up.
5. Bake for 8-10mn, until tortillas are a light golden brown, remove from oven, Let cool 5 mn before cutting. Cut each quesadilla into 6 wedges. Serve with remaining sour cream & salsa.
6. Variations:
7. you can leave out the cilantra. You can roll them to make an enchilada type dish as well. You can leave the oil out as well if you need to.

chickpeas, lowfat sour cream, salsa, clove garlic, flour tortillas, vegtable oil, chicken, red pepper, green onions, fresh cilantrocoriander, cheese

Taken from www.epicurious.com/recipes/member/views/chicken-case-a-dee-ahhs-1267629 (may not work)