Spicy, cheesy, and incredibly satisfying, these Buffalo Chickpea Quesadillas are a quick plant-based twist on a classic favorite.
Packed with protein-rich chickpeas and fiber-filled vegetables, they deliver energy and nutrition in every bite.
Easy to prepare in under 20 minutes, they’re perfect for a weeknight dinner, a simple lunch, or a meal-prep-friendly option that keeps you full and happy.
Buffalo Chickpea Quesadillas
Equipment
- 1 Large non-stick skillet
- 1 Fork (for mashing chickpeas)
- 1 Knife and cutting board (for onions)
- 1 spatula
- 1 Cooking spray or 1 tablespoon oil
Ingredients
- 2 cups cooked chickpeas mashed
- ½ small yellow onion diced
- 1 green onion chopped
- 1 tablespoon Sriracha hot sauce or preferred hot sauce
- 2 tablespoons butter or vegan butter
- 2 large flour tortillas
- 2 oz 56 g shredded cheddar cheese (or vegan cheese)
- 1 tablespoon oil for sautéing
Instructions
- Prepare the Ingredients: Before you begin cooking, gather all ingredients and equipment. Drain and rinse the chickpeas if using canned, then place them in a bowl and mash them gently with a fork until mostly smooth but still slightly chunky. Dice the yellow onion and chop the green onion finely. Measure out your butter, hot sauce, tortillas, and shredded cheese so everything is ready to go.
- Sauté the Onions: Heat a large non-stick skillet over medium heat. Add 1 tablespoon of oil to the pan. Once the oil shimmers, add the diced yellow onion and chopped green onion. Sauté for 3 to 4 minutes, stirring occasionally, until the onions become soft, fragrant, and slightly golden. This step enhances their natural sweetness and builds the flavor foundation for the quesadillas.
- Add the Mashed Chickpeas: Reduce the heat slightly and add the mashed chickpeas to the skillet with the sautéed onions. Stir well to combine, allowing the chickpeas to warm through for 1 to 2 minutes. The chickpeas will absorb some of the flavors from the onions, creating a tasty, cohesive filling.
- Incorporate Butter and Hot Sauce: Add the butter and Sriracha hot sauce to the chickpea mixture. Stir constantly until the butter melts completely and evenly coats the chickpeas. Taste and adjust the spice level, adding a bit more hot sauce if desired. Remove the skillet from the heat once everything is well combined, as this prevents overcooking and keeps the filling creamy.
- Assemble the Quesadillas: Lay one tortilla flat on a clean work surface. Spoon half of the buffalo chickpea mixture onto one half of the tortilla, spreading it evenly but leaving a small border around the edge. Sprinkle half of the shredded cheddar cheese on top of the chickpeas. Fold the tortilla over to create a half-moon shape, pressing lightly along the edges to seal in the filling. Repeat the process with the second tortilla.
- Cook the Quesadillas: Spray a clean skillet with cooking spray or lightly brush with oil, then heat over medium heat. Place one assembled quesadilla in the pan and cook for 3 to 4 minutes on the first side. Flip carefully with a spatula and cook for an additional 3 to 4 minutes, or until the tortilla is golden brown and crispy, and the cheese inside is melted. Repeat with the second quesadilla.
- Serve and Slice: Remove the quesadillas from the skillet and place them on a cutting board. Let them rest for a minute to prevent the filling from spilling out. Using a sharp knife or pizza cutter, slice each quesadilla into wedges. Serve immediately while warm, accompanied by your favorite dipping sauces, such as ranch, vegan ranch, or extra hot sauce.
Notes
- Use your favorite hot sauce to adjust the heat to your liking—milder versions work well for children or sensitive palates.
- For vegan variations, substitute butter and cheese with plant-based alternatives. This keeps the creamy, melty texture without dairy.
- The mashed chickpeas should be slightly chunky rather than fully pureed to give the quesadilla a satisfying texture.
- This recipe is best enjoyed fresh. The tortillas can become slightly soft if stored for too long.
- Feel free to add extra vegetables like bell peppers, spinach, or corn for added flavor and nutrition.
Chef’s Secrets for Perfect Flavor
The key to a flavorful quesadilla lies in layering flavors carefully.
Sautéing the onions first allows them to develop sweetness and depth, which complements the spicy Sriracha and rich butter.
Don’t over-mash the chickpeas—they should have some texture to mimic the heartiness of a traditional filling.
Using medium heat during cooking ensures the tortillas become crisp without burning while giving the cheese just enough time to melt.
For an extra kick, add a pinch of smoked paprika or garlic powder to the filling.
Serving Suggestions for Maximum Enjoyment
Buffalo Chickpea Quesadillas pair beautifully with light, fresh sides to balance their richness.
Serve with a crisp salad, sliced avocado, or fresh tomato salsa.
For dipping, try ranch or vegan ranch dressing, creamy yogurt-based sauces, or even a tangy cilantro-lime sauce.
For gatherings or casual lunches, slice them into small wedges for easy sharing.
They also make a satisfying lunchbox option or a quick snack when paired with roasted vegetables or chips.
Storage Tips for Freshness
These quesadillas are best served immediately, but leftovers can be stored with care.
Wrap cooked quesadillas tightly in foil or an airtight container and refrigerate for up to 2 days.
Reheat them in a skillet over medium heat for 3–4 minutes on each side to restore crispness, rather than using a microwave, which can make them soft.
The filling can also be prepared ahead of time and stored separately for up to 2 days, making assembly quick and convenient.
Frequently Asked Questions
1. Can I make this recipe vegan?
Absolutely! Simply swap the butter for a plant-based alternative and use vegan cheddar or mozzarella. The flavor remains rich and satisfying, and the quesadillas will still melt beautifully.
2. How spicy are these quesadillas?
The heat comes from Sriracha, which can be adjusted to your preference. Start with 1 tablespoon and increase or decrease based on your spice tolerance. Mild hot sauces or chili-free alternatives work well for kids.
3. Can I use canned chickpeas?
Yes! Rinse and drain canned chickpeas thoroughly before mashing. This prevents excess moisture and ensures the filling holds together without being too wet.
4. Can I freeze these quesadillas?
You can freeze them, though the texture may change slightly. Wrap individually in foil and store in a freezer-safe bag for up to a month. Reheat in a skillet or oven to regain crispiness.
5. What sides pair best with buffalo chickpea quesadillas?
Fresh salads, avocado slices, tomato salsa, or roasted vegetables complement the richness of the filling. For dipping, try ranch, vegan ranch, or a creamy yogurt-based sauce for extra flavor.
