Buffalo Chickpea Quesadilla
Spicy and crunchy you love these quesadillas!
Servings: 4 people
Equipment
- Frying Pan
Ingredients
- 1 can chickpeas drained
- 1/4 cup vegetable stock
- 4 TBS Franks Hot Sauce any hot sauce you like
- 1 TBS minced garlic
- 1/4 cup scallions chopped
- 1 cup vegan cream cheese
- 6 large tortillas
- 1 spray non-stick cooking spray
- Guacamole - Optional Dipper
- Salsa - Optional Dipper
- Vegan Ranch - Optional Dipper
Instructions
- Saute the onions and garlic in the frying pan with the vegetable stock - just use enough so they don't burn. You may need to add more liquid as you go.
- Roughly mash the chickpeas in a bowl until there are no whole ones left and add to the frying pan.
- Add scallions and hot sauce mixture and let the mix simmer for about 3 - 5 minutes until everything is mixed and soft. Transfer the mixture to the bowl you mashed the chickpeas in. (don't want to dirty anything else!)
- Wipe out frying pan with a towel and put over medium heat and lightly spray with cooking spray.
- Lay one tortilla down on a cutting board and spread 1/3 of the creamcheese on it evenly. Add 1/3 of the chickpea mixture on top of the cream cheese evenly. Then top with another tortilla. Gently slide into the frying pan.
- Let this cook until it is crispy and brown on each side - about 3-4 minutes.
- Repeat with tortillas and chickpea mixture until it is gone.
- Cut quesadilla rounds into 6 sections.
- Enjoy!