Name: Spicy Buffalo Chickpea Quesadillas
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 cup cashews (soaked overnight (or soaked in boiling water for 1 hour)); 0.5 cup vegan unsweetened plain yogurt; 2 tbsp water (or vegetable broth); 2 tbsp vegetable broth (or water); 0.5 cup salsa of choice (use mild or medium unless you looove spicy!); 1 tsp ground cumin; 0.5 tsp chili powder; 0.5 tsp smoked paprika; 1 tsp kosher salt; 2 tbsp nutritional yeast; 0.25 cup vegan butter (1/2 stick); 4 tbsp Frank’s hot sauce (original cayenne or Xtra hot, or hot sauce of choice); 0.125 tsp garlic powder; null pinch cayenne pepper (optional; I don’t use it when I use Xtra hot sauce); null pinch kosher salt; 2 tsp coconut sugar (or brown sugar); 2 tsp brown sugar (or coconut sugar); 2 tsp olive oil; 1 medium yellow onion (diced); 4 cloves garlic (minced); 1 can chickpeas (15-ounce /425g, drained and rinsed); 1 bunch scallions (white and light green parts only, sliced thinly); 8 null large flour tortillas

Instructions

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1

Prepare the Mexican Cheese Sauce. Drain the soaked cashews (1 cup) and pat dry. Add the [cashews], along with vegan unsweetened plain yogurt (0.5 cup), water or vegetable broth (2 tbsp), salsa of choice (0.5 cup), ground cumin (1 tsp), chili powder (0.5 tsp), smoked paprika (0.5 tsp), kosher salt (1 tsp), and nutritional yeast (2 tbsp) to a high-powered blender. Blend until thick, creamy, and smooth. If a thicker sauce is desired, heat it in a saucepan over medium-low heat for a few minutes.
2

Next, make the buffalo sauce. Melt vegan butter (0.25 cup) in a heatproof bowl or saucepan. Add Frank’s hot sauce (4 tbsp), garlic powder (0.125 tsp), cayenne pepper (1 pinch) (if using), kosher salt (1 pinch), and coconut or brown sugar (2 tsp). Whisk until fully incorporated.
3

Pour the drained and rinsed chickpeas (1 can) into a medium bowl and roughly mash with a fork or potato masher, leaving some beans intact.
4

Heat olive oil (2 tsp) in a large skillet over medium heat. Add yellow onion (1 medium) and cook for 4 to 5 minutes until softened. Add garlic (4 cloves) and cook for an additional 1 minute.
5

To the onions, add the buffalo-butter sauce and the mashed [chickpeas], and bring to a boil. Reduce heat to low and simmer for minutes (2), stirring occasionally. Add scallions (1 bunch) and stir to combine. Turn off heat and wipe out the skillet for reuse.
6

Assemble the quesadillas. Spread 0.25-0.33 cup of the Mexican Cheese Sauce onto one of the flour tortillas (8 large). Arrange about 0.5 cup of the Buffalo Chickpea Filling on top. Place another [tortilla] on top.
7

Lightly grease the large skillet with a bit of [olive oil] and place over medium heat. Once hot, add the prepared quesadilla. Place a slightly smaller skillet on top to press down for a crispy exterior, adding weight if desired. Cook the quesadillas for minutes (3), then flip and cook another 2 to 3 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and [tortillas].

Nutrition Facts

Per portion

Divide into portions:

814

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 10 g

Monounsaturated Fat 20 g

Polyunsaturated Fat 9 g

Fiber 9 g

Sugars 11 g

Micronutrients

iron

5mg

120% DV

sodium

1529mg

266% DV

calcium

139mg

56% DV

potassium

463mg

39% DV

vitamin a

6mcg

3% DV

vitamin c

6mg

28% DV

vitamin k

10mcg

33% DV