Buffalo Chickpea Quesadilla Recipe
This recipe for buffalo chickpea quesadillas is my go-to comfort food because it perfectly balances the spicy kick of buffalo sauce with creamy cheese, making it an irresistible flavor explosion. Plus, it’s loaded with chickpeas and fresh herbs, so I can indulge guilt-free knowing I’m getting a tasty plant-based protein boost while satisfying my cheese cravings.
What I love is making recipes that are delicious and also easy to prepare. Case in point: my Buffalo Chickpea Quesadilla!
This wraps protein-packed chickpeas and spicy buffalo sauce and creamy cheddar cheese in flour tortillas. I think green onions and fresh cilantro really take this to another level, flavor-wise.
And you can absolutely crumble some blue cheese on this (optional). You know.
If you want to.
Ingredients
- Chickpeas: Packed with protein and fiber, they provide a hearty base.
- Buffalo Sauce: Adds a tangy, spicy kick that elevates flavor.
- Cheddar Cheese: Melty richness that balances spicy heat with savory taste.
- Green Onions: Offer a fresh, mild onion flavor and a burst of color.
- Cilantro: Brings a bright, citrusy note and adds freshness.
Ingredient Quantities
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup buffalo sauce
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled blue cheese (optional)
- Non-stick cooking spray or additional olive oil for cooking
Instructions
1. In a mixing bowl, combine the drained and rinsed chickpeas, buffalo sauce, olive oil, garlic powder, onion powder, and smoked paprika.
Mash the chickpeas slightly with a fork to break them up and coat them in the sauce.
2. Preheat a pan on medium heat. Lightly coat the pan with non-stick cooking spray or a small amount of olive oil.
3. Put one flour tortilla in the skillet. Evenly distribute a quarter of the shredded cheddar cheese over half of the tortilla.
4. Spoon a fourth of the buffalo chickpea mixture over the cheese.
5. Add some green onions and cilantro on top. If you choose to, you can also add crumbled blue cheese.
6. Fold the tortilla in half to cover the filling and gently press with a spatula to flatten slightly.
7. Sear for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese is ooey-gooey melty.
Ingredients
1 (8-inch) tortilla
1/4 cup shredded cheese (cheddar, jack, or your choice)
1 tablespoon olive oil, for frying (optional)
8. Take out the tortillas with filling from the skillet and do the same with the remaining tortillas and filling.
Repeat with the remaining filling and tortillas.
Remove from the skillet and repeat with the remaining tortillas and filling.
9. Cut the quesadillas into wedges and serve them while they’re hot.
10. Add more buffalo sauce, green onions, or cilantro if you want, and enjoy!
Equipment Needed
1. Mixing bowl
2. Fork
3. Measuring spoons
4. Measuring cups
5. Knife
6. Cutting board
7. Skillet or frying pan
8. Spatula
9. Non-stick cooking spray or basting brush (if using olive oil)
10. Plate (for serving)
11. Kitchen scissors or sharp knife (for cutting quesadillas into wedges)
FAQ
- Can I use a different type of bean instead of chickpeas?You can substitute chickpeas with any canned bean, such as black beans or white beans, for a different texture and taste.
- What can I use instead of buffalo sauce?If you don’t have buffalo sauce, a blend of hot sauce and melted butter makes a reasonable substitute, adjusting the mixture so that it suits your preferred heat level.
- How can I make this recipe dairy-free?To create a version without dairy, use a dairy-free cheese alternative and either leave out the blue cheese or use a plant-based substitute for it.
- Can I make this recipe gluten-free?Indeed, just utilize tortillas that are free from gluten and verify that all other components hold a certification of being free from gluten.
- How should I store leftovers?Place any remaining quesadillas in a sealed container before putting them in the refrigerator so that they stay fresh for as long as possible. You can store them this way for up to 3 days. No more, no less. If you want to eat one after this 3-day period, do not attempt to reheat it. It will have gone past the point of no return, to a place that involves penicillin.
- Is there a way to make these quesadillas spicier?To make them spicier, you can add extra buffalo sauce or sprinkle in some cayenne pepper to taste.
Substitutions and Variations
Use hot sauce mixed with melted butter, instead of making buffalo sauce.
Replace olive oil with avocado oil or melted coconut oil.
Replace shredded cheddar cheese with mozzarella or Monterey Jack cheese.
Substitute corn tortillas for flour tortillas to enjoy a gluten-free option.
Replace blue cheese with feta cheese for a different flavor.
Pro Tips
1. Adjust Spiciness: If you prefer a milder heat, mix the buffalo sauce with a bit of honey or maple syrup. For extra heat, add a dash of hot sauce or a pinch of cayenne pepper to the chickpea mixture.
2. Textural Upgrade: For a crunchier texture, toss the chickpeas in a bit of cornstarch before mashing them. This will give them a slightly crisp exterior after frying.
3. Cheese Variety: Consider using a blend of cheeses like mozzarella for gooeyness combined with cheddar for sharpness. This will enhance the flavor and texture of the quesadilla.
4. Tortilla Tip: Warm the tortillas briefly in the oven or microwave before filling to make them more pliable, which will help prevent tearing when folding.
5. Serving Suggestion: Serve the quesadillas with a side of cooling ranch or blue cheese dressing for dipping. This will balance the spicy buffalo flavor.
Buffalo Chickpea Quesadilla Recipe
My favorite Buffalo Chickpea Quesadilla Recipe
Equipment Needed:
1. Mixing bowl
2. Fork
3. Measuring spoons
4. Measuring cups
5. Knife
6. Cutting board
7. Skillet or frying pan
8. Spatula
9. Non-stick cooking spray or basting brush (if using olive oil)
10. Plate (for serving)
11. Kitchen scissors or sharp knife (for cutting quesadillas into wedges)
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup buffalo sauce
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled blue cheese (optional)
- Non-stick cooking spray or additional olive oil for cooking
Instructions:
1. In a mixing bowl, combine the drained and rinsed chickpeas, buffalo sauce, olive oil, garlic powder, onion powder, and smoked paprika.
Mash the chickpeas slightly with a fork to break them up and coat them in the sauce.
2. Preheat a pan on medium heat. Lightly coat the pan with non-stick cooking spray or a small amount of olive oil.
3. Put one flour tortilla in the skillet. Evenly distribute a quarter of the shredded cheddar cheese over half of the tortilla.
4. Spoon a fourth of the buffalo chickpea mixture over the cheese.
5. Add some green onions and cilantro on top. If you choose to, you can also add crumbled blue cheese.
6. Fold the tortilla in half to cover the filling and gently press with a spatula to flatten slightly.
7. Sear for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese is ooey-gooey melty.
Ingredients
1 (8-inch) tortilla
1/4 cup shredded cheese (cheddar, jack, or your choice)
1 tablespoon olive oil, for frying (optional)
8. Take out the tortillas with filling from the skillet and do the same with the remaining tortillas and filling.
Repeat with the remaining filling and tortillas.
Remove from the skillet and repeat with the remaining tortillas and filling.
9. Cut the quesadillas into wedges and serve them while they’re hot.
10. Add more buffalo sauce, green onions, or cilantro if you want, and enjoy!