Barbecued Chicken And Chickpea Quesadillas

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Epicurious

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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

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