Vegetarian Buffalo Chickpea Quesadillas

Looking for vegetarian quesadilla recipes? Enjoy this meatless take on a fan favorite—Buffalo chicken quesadillas! Making a quesadilla vegetarian is a breeze when you bring in chickpeas. For this recipe, you'll layer chickpeas, hot sauce, cheese, green onions and tomatoes into a folded tortilla to create Vegetarian Buffalo Chickpea Quesadillas. Don't forget to serve with Old El Paso™ Zesty Ranch Sauce on the side!
Prep 40 Minutes
Total Time 40 Minutes
Servings 4

Ingredient List

  • 1/4 cup butter
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 can (15 to 15.5 oz) chickpeas, drained, rinsed
  • 1/4 cup original cayenne pepper sauce
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1/2 cup chopped green onions (8 medium)
  • 1/2 cup chopped tomatoes
  • 2 teaspoons vegetable oil
  • 1/2 cup from 1 bottle (9 oz) Old El Paso™ Zesty Ranch Sauce
Recipe Continues Below


  1. In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onions and garlic; cook 2 to 3 minutes or until vegetables begin to soften. Add chickpeas; continue to cook 4 to 6 minutes or until vegetables and chickpeas begin to brown. Remove from heat. Add hot sauce; roughly mash chickpeas with fork, leaving some whole.
  2. On half of each tortilla, layer about 1/4 cup of the chickpea mixture, 1/4 cup cheese, 2 tablespoons green onions and 2 tablespoons tomatoes. Fold tortillas in half. Brush top of each quesadilla with about 1/4 teaspoon of the oil.
  3. Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/4 teaspoon of the oil. Cook 1 to 2 minutes or until golden brown. Carefully turn quesadillas; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas.
  4. Cut each quesadilla in half; serve with zesty ranch sauce on the side.

Expert Tips

  • Dial up the heat by adding sliced jalapeños to the chickpea quesadilla filling, along with the green onions and tomatoes.
  • These vegetarian quesadillas are hearty enough to serve on their own, but feel free to serve with a side of tortilla chips for added crunch.
  • This vegetarian quesadilla recipe was tested using Frank's™ RedHot™ original sauce, but you're welcome to use another variety of hot sauce.
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.


  • 1 Quesadilla Calories 350 (Calories from Fat 180);  Total Fat 21g (Saturated Fat 10g ,Trans Fat 0g);  Cholesterol 40mg;  Sodium 840mg;  Potassium 180mg;  Total Carbohydrate 32g (Dietary Fiber 4g ,Sugars 5g);  Protein 10g
  • % Daily Value: Vitamin A 10%;  Vitamin C 10%;  Calcium 20%;  Iron 10%
  • Exchanges: 1/2 Starch;  1 1/2 Other Carbohydrate;  1/2 Vegetable;  1/2 Very Lean Meat;  1/2 High-Fat Meat;  3 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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