Our Pineapple BBQ Quesadilla makes a sweet and tangy meatless lunch that's quick and easy for busy days on the go.
2
Servings
7
Ingredients
4
Comments
Ingredients
- 10 ounces Garbanzo Beans (Chick Peas), Canned
- 2 tablespoons BBQ Sauce #1
- 4 individual Flour Tortillas, Whole Wheat (10-inch/Large)
- 1 ⅛ cups drain Pineapple Tidbits
- ½ cups dice Onion, Red
- 1 cup Cheddar Cheese, Sharp - Shredded
- ½ cups BBQ Sauce #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a food processor, puree chickpeas and BBQ sauce #1.
- 8394466 Upgrade to a paid membership 99321 to unlock all instructions 5981
- 2494234 Upgrade to a paid membership 25065 to unlock all instructions 52440
- 6866441 Upgrade to a paid membership 7235 to unlock all instructions 77359
- 5829079 Upgrade to a paid membership 29868 to unlock all instructions 21355
- 4893727 Upgrade to a paid membership 29203 to unlock all instructions 36353
- 3489623 Upgrade to a paid membership 39394 to unlock all instructions 84798
- 964379 Upgrade to a paid membership 69494 to unlock all instructions 54930
- 1778677 Upgrade to a paid membership 38503 to unlock all instructions 82946
- 6721865 Upgrade to a paid membership 12718 to unlock all instructions 85739
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 178059 Upgrade to a paid membership 75593 to unlock all instructions 66497
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a food processor, puree chickpeas and BBQ sauce #1.
- Arrange 1/2 of tortillas on a clean work surface.
- Divide chickpea puree evenly over tortillas, spreading to the edge.
- Continue by evenly dividing and layering with pineapple tidbits, red onions, cheddar cheese, and BBQ sauce #2.
- Top with remaining tortillas.
- In a preheated skillet, over medium heat, cook quesadilla for 5 minutes.
- Flip and cook other side for another 5 minutes.
- Repeat until all quesadillas are cooked.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- 1 quesadilla Amount Per Serving
- Calories
- 941
- Total Fat
- 31g
- Saturated Fat
- 14g
- Trans Fat
- 0g
- Cholesterol
- 51mg
- Sodium
- 2500mg
- Total Carbohydrates
- 141g
- Fiber
- 8g
- Sugar
- 41g
- Protein
- 34g
- WW Freestyle
- 27
4 Comments
Join the discussioni used this recipe and made burritos instead of quesadillas, because it is less work for me and less messy for the little ones in our family. i made some simple homemade barbeque sauce that turned out delicious and cheap, and added it to the hummus. then i stirred in the pineapple tidbits and filled the burritos, rolling them in foil. we are a dairy free family, so i omitted the cheese and rolled them in corn tortillas to make them gluten free. they were delicious and a great fast food on the go!
I just wanted you to know that one of your recipes was mentioned in a post of mine 🙂
http://www.andthekitchensink.n…
Does this recipe need to be thawed before microwaving?
Yes, in the fridge.