Chickpea Chilorio Quesadillas with Oaxaca Cheese, Charred Green Tomato Salsa, and Lime Carrot Slaw

Name: Chickpea Chilorio Quesadillas with Oaxaca Cheese, Charred Green Tomato Salsa, and Lime Carrot Slaw
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 14 oz cooked and drained chickpeas; 1 cup white onion, chopped; 4 cloves garlic; 2 large chiles dried guajillo chile, seeded; 1 large chile dried ancho chile, seeded; 1 cup chopped / 2 medium Roma tomato; 1 tbsp apple cider vinegar; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 1 leaf bay leaf; 3 tbsp vegetable oil; 10.5 oz green tomatoes; 1 small serrano chile; 1/2 cup fresh cilantro; 1 1/2 cups grated carrot; 2 tbsp lime juice; 2 tsp honey; 1 1/4 tsp salt; 1/2 tsp black pepper; 8 tortillas corn tortillas; 7 oz shredded Oaxaca cheese

An original Mexican recipe that turns mashed chickpeas into a savory, spiced chilorio-style filling, tucked into golden quesadillas with Oaxaca cheese. It is served with a charred green tomato salsa and a fresh carrot, cilantro, and lime slaw for vibrant contrast.

30 minPrep

25 minCook

55 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

400 g cooked and drained chickpeas (for the relleno)
120 g white onion, chopped (divided entre relleno and sauce)
12 g garlic (chopped; divided)
20 g dried guajillo chile, seeded (for the adobo)
15 g dried ancho chile, seeded (for the adobo)
180 g Roma tomato (for the adobo)
15 ml apple cider vinegar (for the adobo)
2 g dried oregano (divided)
2 g ground cumin (for the adobo)
2 g smoked paprika (for the adobo)
1 piece bay leaf (for the relleno)
45 ml vegetable oil (divided entre relleno, sauce and cocción)
300 g green tomatoes (partidos a the mitad for the sauce)
10 g serrano chile (for the sauce)
25 g fresh cilantro (divided entre sauce and ensalada)
150 g grated carrot (for the ensalada)
30 ml lime juice (for the ensalada)
10 ml honey (for the ensalada)
8 g salt (or to taste; divided)
1 g black pepper (or to taste; divided)
8 piece corn tortillas (6 inch aprox.)
200 g shredded Oaxaca cheese (for armar the quesadillas)

Nutrition facts

per serving

468 kcal

Calories

18 g

Protein

49 g

Carbs

22 g

Fat

10 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Bring water to a boil, then turn off the heat. Soak the guajillo and ancho chiles in the hot water for 10 minutes until softened. Drain them.
2
Meanwhile, preheat a comal, skillet, or oven broiler to high heat, about 450°F / 230°C if using the oven.
3
For the salsa, char the green tomatoes, serrano chile, 40 g / 1/3 cup of the onion, and 1 garlic clove on the hot surface, turning occasionally, for 8 to 10 minutes until blistered and softened. Blend them with 15 g / about 2 tbsp cilantro, 1/2 tsp oregano, 2 tbsp water, 1/4 tsp salt, and a pinch of black pepper. Set aside.
4
For the filling, blend the softened chiles with the Roma tomato, apple cider vinegar, cumin, smoked paprika, 60 g / 1/2 cup onion, 3 garlic cloves, and 2 to 3 tbsp water until smooth.
5
Lightly mash the chickpeas with a fork or potato masher, leaving some texture.
6
Heat 1 tbsp oil in a skillet over medium heat. Add the bay leaf and the remaining onion from the filling mixture and cook for 2 minutes. Pour in the blended adobo and cook for 4 minutes, stirring, until slightly thickened.
7
Add the mashed chickpeas, 1/2 tsp salt, and 1/4 tsp black pepper. Cook over medium-low heat for 6 to 8 minutes, stirring often, until the mixture becomes rich and cohesive. Remove the bay leaf.
8
In a bowl, combine the grated carrot with lime juice, honey, the remaining cilantro, 1 tbsp oil, a pinch of salt, and a pinch of black pepper. Toss well and let stand for 5 minutes.
9
Heat a large skillet or comal over medium heat. Brush lightly with the remaining 1 tbsp oil. Place one tortilla down, add about 25 g / 1 oz cheese to one half, then about 1/2 cup of the chickpea chilorio, and a little more cheese. Fold and cook 2 to 3 minutes per side until golden and the cheese melts. Repeat with the remaining tortillas, adjusting heat so they brown without burning.
10
If needed, keep the cooked quesadillas warm in an oven at 200°F / 95°C while finishing the rest.
11
Serve the quesadillas hot with the charred green tomato salsa and the lime carrot slaw on the side or on top.

Chef tips

Mash the chickpeas only partially so the filling keeps a meaty texture. For a smokier flavor, char the Roma tomato for the adobo before blending.

Substitutions

You can replace Oaxaca cheese with low-moisture mozzarella or queso asadero. Honey can be swapped for agave syrup, and green tomatoes can be replaced with tomatillos if available.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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