Plant-based queso made from chickpeas and pumpkin turns a quesadilla into something substantial and smoky. This shelf does the heavy lifting tonight with a sauce that tastes like it simmered all day. Serve with lime and hot sauce on the side.

Serves 2. 25 minutes, 20 at the stove.

About 440 calories a serving, 8 g protein, 54 g carbohydrate, 23 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Char 2 poblano peppers directly over a gas flame or under the broiler until the skin blackens all over, then place them in a bowl covered with plastic wrap for five minutes to steam. While they steam, heat 2 tablespoons oil in a skillet over medium-high heat.
2. Peel the blackened skin from the peppers under cool running water, split them open, and remove the seeds. Slice into strips and set aside. Mince 1 garlic clove and add it to the hot skillet, stirring constantly until fragrant, about 30 seconds.
3. Pour the medium container of queso into the skillet and stir often until it loosens and warms through, about three minutes. Season with salt and pepper to taste. Add the pepper strips and fold them in gently.3 min
4. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until they're pliable. Lay one tortilla flat and spread a quarter of the queso mixture onto the lower half, leaving a half-inch border. Fold it in half and set aside on a plate.
5. Return the skillet to medium-high heat. Working in batches, cook each quesadilla for two minutes per side, pressing gently with a spatula, until the tortilla is crisp and the queso is bubbling at the edges. Transfer to a cutting board. Cut each quesadilla in half and squeeze fresh lime juice over them before serving.5 min

Note Swap poblano for any mild green pepper. Leftover queso keeps in the fridge for three days and reheats gently in a pan with a splash of water. Serve these with lime wedges, cilantro, and hot sauce alongside.