dontmissmyplate 8/25/26 dontmissmyplate 8/25/26

Chermoula Chicken and Chickpea Quesadillas

These chicken and chickpea quesadillas put a North African-inspired spin on a familiar weeknight favorite, layering chermoula-marinated chicken, warmly spiced chickpeas, toasted pine nuts, and melted cheese inside a crisped tortilla, finished with a cool, spicy harissa yogurt on the side.

The chicken is marinated in chermoula, one of the flavors that makes this quesadilla especially interesting. It's a bright, herb-filled North African sauce traditionally made with fresh herbs, garlic, lemon, olive oil, and warm spices, and I think of it as North Africa's answer to chimichurri: a fresh, punchy sauce that works as both a marinade and a finishing condiment. Here it does the marinating, soaking into the chicken and giving it plenty of flavor before it even hits the skillet. If you want to see chermoula in a different context, I've also used it in this chicken and chermoula recipe, where the sauce takes more of a starring role.

The chicken is paired with chickpeas seasoned with cumin, paprika, coriander, cinnamon, and black pepper. The chickpeas add substance without making the quesadilla feel overly heavy, while toasted pine nuts bring a little crunch to the filling. Melted cheese pulls everything together and turns those distinctly North African-inspired flavors into something familiar and comforting. The harissa yogurt on the side adds another layer of contrast, with chile heat and smoky spice cooled down by the yogurt, giving you something creamy to dip each crisp wedge into.

I love using quesadillas as a starting point for experimenting with different cuisines because the format is so forgiving. The tortilla and melted cheese provide a familiar foundation, while the filling can take you almost anywhere. A North African-inspired chicken and chickpea combination might not be the first filling that comes to mind when you think of a quesadilla, but that's exactly what makes it fun.

Yield: 2 large 10-inch quesadillas (4, when sliced and shared)

Author: Dontmissmyplate

Chicken, Chickpea & Chermoula Quesadillas

Crispy chicken and chickpea quesadillas filled with chermoula-marinated chicken, warm spices, toasted pine nuts, and melted cheese, served with a creamy harissa yogurt for dipping.

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Ingredients

For the Chermoula Chicken

1½ tsp cumin seeds
1½ tsp coriander seeds
1 cup packed fresh cilantro
½ cup packed fresh parsley
4 garlic cloves
½ large jalapeño, roughly chopped
¼ cup olive oil
3 tbsp fresh lemon juice
1 tsp paprika
½ tsp cayenne pepper
¾ tsp salt
½ tsp black pepper
1–2 tsp Worcestershire sauce
Umami seasoning, to taste
4 bone-in chicken thighs, meat removed and cut into thick strips

For the Chickpeas

½ cup cooked chickpeas
1 tsp olive oil
¼ tsp ground cumin
¼ tsp paprika
⅛ tsp ground coriander
⅛ tsp ground cinnamon
⅛ tsp black pepper
⅛ tsp salt

For the Quesadillas

2 10-inch flour tortillas
¾–1 cup shredded melting cheese per quesadilla, approximately 3–4 oz each depending on the cheese
2 tbsp toasted pine nuts
1–2 tsp neutral oil or butter, for cooking

For the Harissa Yogurt

2 tbsp Greek yogurt
½–1 tsp harissa
½ tsp fresh lemon juice
⅛ tsp salt
½–1 tsp water, as needed

Instructions

Toast the cumin and coriander seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
Add the toasted spices, cilantro, parsley, garlic, jalapeño, olive oil, lemon juice, paprika, cayenne, salt, black pepper, Worcestershire sauce, and umami seasoning to a food processor. Pulse until the mixture forms a textured, spoonable sauce. Taste and adjust the salt or seasoning as needed.
Remove the meat from the chicken thighs and cut into thick strips. Place the chicken in a bowl and toss with the chermoula until thoroughly coated. Cover and refrigerate overnight.
When ready to cook, heat a skillet over medium-high heat with a small amount of oil. Allow excess marinade to drip from the chicken, then add the chicken to the skillet in a single layer. Cook for about 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add the cooked chickpeas in a single layer and cook for about 5–7 minutes, stirring occasionally, until they develop browned edges. Add the cumin, paprika, coriander, cinnamon, black pepper, and salt. Toss for about 30 seconds, until fragrant, then remove from the heat.
Mix the Greek yogurt, harissa, lemon juice, and salt in a small bowl. Add a little water if needed to create a smooth dipping consistency. Refrigerate until ready to serve.
Heat a clean skillet over medium heat. Place one tortilla in the skillet and cover one half with the cheese. Add half of the chicken, half of the seasoned chickpeas, and half of the toasted pine nuts. Add a little more cheese over the filling, then fold the tortilla over.
Cook for 2–3 minutes, until the underside is golden and crisp and the cheese has begun to melt. Carefully flip and cook the other side until golden and the cheese is fully melted. Repeat with the second tortilla.
Transfer the quesadillas to a cutting board and allow them to rest for about 1 minute. Cut into wedges and serve immediately with the harissa yogurt.

Notes

Chermoula: The whole spices are toasted and ground before blending for a more aromatic marinade.
Marinating: The chicken can be marinated overnight, making this easier to prepare as a weeknight or weekend dinner.
Chicken: Because the chicken is coated in chermoula, the herbs may darken as they cook. This is normal. Cook until the thickest piece reaches 165°F (74°C).
Chickpeas: They don't need to become completely crispy. The goal is simply to develop some browned edges and add another layer of texture.
Cheese: Use a good melting cheese. For a particularly gooey quesadilla, use approximately 3–4 oz of cheese per 10-inch tortilla.
Serving: The quesadillas are large and can be sliced into wedges and shared, making two quesadillas suitable for four servings.
Make ahead: The chermoula and harissa yogurt can be prepared ahead of time, and the chicken can marinate overnight.

Nutrition Facts

Calories

650

Fat (grams)

37 g

Carbs (grams)

42 g

Fiber (grams)

5 g

Sugar (grams)

4 g

Protein (grams)

39 g

Sodium (milligrams)

1000 mg

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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dontmissmyplate 8/11/26 dontmissmyplate 8/11/26

Berbere Bang Bang Crab & Shrimp Quesadillas

These quesadillas take a familiar cheesy favorite and give it a seafood-forward Afrofusion twist. They're packed with sweet lump crab, whole seasoned shrimp, melted Monterey Jack and Colby cheese, fresh red chili, and a creamy homemade Bang Bang sauce layered with fragrant berbere.

Quesadillas are one of those wonderfully adaptable foods that can take on almost any flavor profile, and this version is a great example. The combination of seafood and cheese might not be the first pairing that comes to mind for everyone, but here it absolutely works. The mild, creamy cheese provides the perfect backdrop for sweet crab and juicy shrimp, while berbere brings warmth, chile heat, and aromatic depth.

Berbere is one of the spices I reach for again and again, especially when I'm cooking seafood. I love the way its combination of chile and warm spices works with the natural sweetness of shrimp and crab. I've used it in recipes like my Blackened Salmon with Berbere Cream Sauce, and here I've taken it in a completely different direction by building it into both the seafood seasoning and the Bang Bang sauce. The result is a quesadilla that's creamy, spicy, savory, slightly sweet, and packed with flavor. The Berbere Bang Bang sauce is the signature element, adding a creamy, sweet-and-tangy finish with enough berbere to make its presence known without overwhelming the seafood.

This is also the kind of recipe I love for summer: quick enough for a weeknight lunch or dinner, fun enough for a casual gathering, and indulgent enough to feel like something you'd order at a restaurant. The seafood comes together quickly, while the quesadillas get golden and crisp in a skillet. For the cheese, I use Monterey Jack because it melts beautifully, with Colby adding a little more flavor. I intentionally use a generous amount for that dramatic cheese pull, but you can absolutely adjust the amount to your preference—the seafood is the star, after all.

There are a few tricks that make a big difference.

Don't overcook the shrimp; they only need a few minutes in a hot skillet and should be removed as soon as they're opaque and cooked through. The lump crab is already cooked, so you're simply warming it with garlic, butter, seasoning, lime, and scallions. Cooking it too long can dry it out and take away its delicate texture. I also recommend having all of your fillings ready before you start cooking the tortillas. Once the quesadilla is golden and the cheese has melted, fill it while it's still hot. As it cools, the melted cheese can seal the edges together, making the quesadilla difficult to open and fill neatly.

I like to finish these with fresh scallions, chili, and sauce on the side for dipping. Since the quesadillas are rich and cheesy, something fresh and acidic makes the perfect accompaniment. Try serving them with a simple lime-dressed green salad, cucumber and tomato salad, crunchy cabbage slaw, avocado and citrus salad, or even fresh fruit with lime and chili. I would skip the fries here—the quesadilla is already doing plenty of heavy lifting.

Yield: 2 large 10-inch quesadillas, cut into 3 wedges each Per serving (½ large quesadilla with approximately 1–2 tablespoons sauce)

Author: Dontmissmyplate

Berbere Bang Bang Crab & Shrimp Quesadillas

Golden 10-inch quesadillas filled with whole seasoned shrimp, tender lump crab, Monterey Jack and Colby cheese, and fresh red chili, finished with a creamy, sweet-and-spicy Berbere Bang Bang sauce. Berbere is used throughout the recipe to give the seafood and sauce a warm, aromatic chile flavor.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

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