Buffalo Chickpea Quesadillas
A deliciously spicy, cheesy quesadilla made with mashed chickpeas, sautéed onions, and hot sauce, all tucked inside a golden, crispy tortilla. Ready in 20 minutes, this protein- and fiber-packed meal is perfect for quick dinners, lunchboxes, or casual entertaining.
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.
