These high protein Southwest Chickpea Quesadillas are filled with flavor and make an easy and healthy-ish weeknight dinner.
1 15 oz. can of chickpeas (or 1.5 cups)
2 cups kale, de-stemmed and chopped
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon salt
2/3 cup whole fat Greek yogurt
4 ounce pepperjack cheese, shredded (approximately 1 cup)
4 (8 inch) flour tortillas
For crispier quesadillas, add a half teaspoon of avocado oil or preferred oil to skillet before cooking.