Buffalo Chickpea Quesadilla (Vegetarian-Friendly)
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
2 quesadillas
-
Calories
910 kcal
-
Course
Main Course, Snacks
-
Cuisine
Mexican-American Fusion
Buffalo Chickpea Quesadilla (Vegetarian-Friendly)
Report
Need some Meatless Monday inspiration? This Buffalo Chickpea Quesadilla recipe has you covered, with boldly flavored and beautifully textured smashed buffalo chickpeas and irresistibly gooey melted cheese.
Share:
Ingredients
- 1 .5 ounce chickpeas canned
- ½ yellow onion small, finely diced
- 1 tablespoon butter or olive oil
- 1 clove garlic finely diced
- 3 tablespoon buffalo wing sauce frank’s red hot
- 2 flour tortilla large
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- cooking spray
Instructions
- Strain and rinse the chickpeas, then add to a food processor. Pulse three to four times until the chickpeas are broken down a bit. Be careful not to overdo it; you want to preserve a bit of texture, not make hummus. You could also smash the chickpeas up a bit with a fork.
- Melt butter (or heat olive oil) in a pan over medium heat. Once melted, add the onion and cook for 4 minutes, stirring occasionally. Add the garlic and cook for 45 seconds, stirring the whole time.
- Add the smashed chickpeas and 3 tablespoons Frank’s Red Hot Buffalo Wing sauce. Cook for 2-3 minutes, stirring occasionally until heated through.
- Remove pan from heat and set aside.
- Toss the shredded mozzarella and cheddar cheeses together to combine them.
- Lay a tortilla on a cutting board and sprinkle half with ½ cup shredded cheese. Top with half of the buffalo chickpea mixture. Finish by sprinkling with another ½ cup shredded cheese.
- Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the second quesadilla.
- Heat a large pan or griddle to medium heat. When warmed up, spritz the surface with cooking spray. Add quesadillas and cook for 5-7 minutes on each side, or until crisp and toasty looking (you may need to cook one at a time, depending on the size of your cooking surface).
- Remove from heat and cut into four slices. Serve with ranch dressing or blue cheese dressing.
Notes
- Tip 1. Drain the chickpeas well – Draining off the excess canned liquid prevents the chickpea quesadilla filling from becoming too wet; we do not want to risk making the quesadilla soggy.
- Tip 2. Don’t overdo the sauce – Avoid adding more buffalo sauce than the recipe calls for; it can make the filling runny and prevent the quesadilla from crisping properly while cooking
- Tip 3. Serve with a great dip – Ranch and blue cheese dressing are the obvious choices, but you might be surprised by an avocado crema.
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
Nutrition Information
Show Details
Calories
910kcal
(46%)
Carbohydrates
80g
(27%)
Protein
48g
(96%)
Fat
46g
(71%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.2g
(10%)
Cholesterol
116mg
(39%)
Sodium
1693mg
(71%)
Potassium
796mg
(17%)
Fiber
18g
(72%)
Sugar
13g
(26%)
Vitamin A
1179IU
(24%)
Vitamin C
5mg
(6%)
Calcium
842mg
(84%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2quesadillas
Amount Per Serving
Calories 910 kcal
% Daily Value*
| Calories | 910kcal | 46% |
| Carbohydrates | 80g | 27% |
| Protein | 48g | 96% |
| Fat | 46g | 71% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 116mg | 39% |
| Sodium | 1693mg | 71% |
| Potassium | 796mg | 17% |
| Fiber | 18g | 72% |
| Sugar | 13g | 26% |
| Vitamin A | 1179IU | 24% |
| Vitamin C | 5mg | 6% |
| Calcium | 842mg | 84% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
Other Recipes
You'll Also Love
