Buffalo Chickpea Quesadillas
From: Ian Seddon's Cookbook
🥘 Ingredients
- Drained Chickpeas 1 ½ cup
- vegan butter 4 tbsp
- Frank’s RedHot Original hot sauce ¼ cup
- garlic powder 0.12 tsp
- A pinch of cayenne pepper
- A
- coconut sugar or organic brown sugar 2 tsp
- Neutral
- medium yellow onion 1
- garlic cloves 4
- scallions 3-4
- Vegan Queso Sauce 1 cup
- large flour tortillas 8
If sensitive to spicy food, use less hot sauce. If using a different brand of hot sauce, and if it’s very spicy, use less than 1/4 cup. If you end up with leftover buffalo chickpea filling, you can serve it on the side of the quesadillas, or store it in a container in the fridge and save for a snack with tortilla chips or a mini quesadilla/taco. Want more details? Check out my blog post and YouTube video. Storage: Store the chickpea filling separately from the queso in the fridge. The filling will stay good for 3 to 4 days. Assemble and cook the quesadillas as listed in steps 5 and 6 right before eating. (If you only have assembled quesadillas leftover, they will stay good for about 2 days; simply reheat in a frying pan with a touch of oil over medium heat until crispy again.) Nutrition boost: For a healthy fat swap, replace the vegan butter with olive oil. For more plants, mash an avocado with lime juice, salt, and pepper, and use it as a dip for the quesadillas (or dip in store-bought guacamole). For more protein, sprinkle some hemp seeds into the buffalo chickpea filling. Shortcut: Skip making quesadillas. Just wrap the buffalo chickpea filling into tortillas and eat like a burrito. Shortcut: Skip the scallions.
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1Gather: Drained Chickpeas , vegan butter , Frank’s RedHot Original hot sauce , garlic powder , A pinch of cayenne pepper , A pinch of kosher salt, coconut sugar or organic brown sugar , Neutral -flavored oil, medium yellow onion , garlic cloves , scallions , Vegan Queso Sauce , large flour tortillas .
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2In a medium bowl, roughly mash the Drained Chickpeas with a fork or a potato masher, leaving some chickpeas intact.
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3Melt the butter in a heatproof bowl in the microwave (or in a saucepan). Add the hot sauce, garlic powder, cayenne (if using), salt, and sugar. Whisk until the hot sauce and butter are well incorporated. Set aside.
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4Heat 1 tbsp oil in a large frying pan or sauté pan over medium heat. Once shimmering, add the onion. Cook for 5-6 minutes , stirring occasionally, until softened. Add the garlic and cook for 1 minute, stirring frequently. Add the buffalo-butter sauce and mashed chickpeas. Bring to a rapid simmer. Reduce the heat to low, and simmer for 2 minutes, stirring occasionally. Mix in the sliced scallions, then transfer to the bowl used for the chickpeas. Wipe out the pan.
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5If making more than one or two quesadillas, preheat the oven to 250ºF / 120ºC so you can keep the cooked quesadillas warm.
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6Spread an even layer of Vegan Queso Sauce ( timer cup / 60g) onto one tortilla, leaving a border around the edges. Top with a heaping ½ cup ( timer ) of the buffalo chickpea filling and spread it out across the queso. Place another tortilla on top. Repeat with remaining tortillas, queso, and chickpea filling. TIP: If storing leftovers, only make the quesadillas you’ll eat today.
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7Cook the quesadillas. Return the pan to medium heat and drizzle in a bit of oil. Once hot, add one quesadilla. Place a smaller skillet on top so that it presses down on the quesadilla, resulting in a nice crispy exterior. Cook for 2-3 minutes , then flip and cook for 1 to 2 minutes, or until crispy and golden brown. Repeat with the remaining filling and tortillas, adding more oil to the pan to help crisp them up. Place cooked quesadillas on a sheet pan in the oven to keep warm. While the quesadillas cook, prepare your side salad (if you’re making one).
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8Slice the quesadillas into wedges, then serve with your side salad, if you made one.