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Buffalo Chickpea Quesadilla

Buffalo Chickpea Quesadilla

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. 
4.72 from 7 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Snack
Servings 2 quesadillas



  • 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.
Keyword buffalo chickpea quesadilla, chickpea quesadilla, meatless quesadilla, vegetarian quesadilla
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