Buffalo Chic Pea Quesadilla

I made this teice today because I loved it so much & it's so EASY!! I think this is my new "I need something quick" meal. 

This recipe is so easy, even a kid could make it (with supervision, of course). 

Looking for more great vegan Mexican style recipes? Try my Black Beans over Crispy Polenta, Vegan Taco Tuesday, Baked & Loaded Burritos, Baked Enchiladas, White Bean "Queso" Dip, Buffalo Jackfruit Quesadillias, Caribbean Burrito, Cheezy Stuffed Jalepenos, Enchilada Pasta, Jalapeno Popper Dip, Protein Power Burrito & Mexican Lasagna

Recipe:

2 (15 oz.) Cans of chic peas, drained  **(keep that liquid! You can freeze aquafaba  (chic pea brine) to use as a vegan egg replacer later. 3 Tbsp = 1 egg)**

Buffalo sauce 

Vegan butter

Flour Tortillas 

Vegan cheddar style shreds 

Vegan ranch

Method:

1. Smash your chic peas in a bowl and add buffalo sauce. Mix well.

2. Butter one side of your flour tortilla. 

3. On the opposite side of the butter, cover 1/2 your flour tortilla with your smashed chic peas. 

4. Top chic peas with vegan cheddar style shreddedcheese and a drizzle of vegan ranch. 

5. Fold tortilla in half.

6. Place your quesadilla in a skillet over medium heat.

7. Cover skillet while your quesadilla is cooking to make sure your cheese throughly melts & your chic pea filling is warmed completely. 

8. Brown quesadilla on both sides

9. Remove from skillet and use a pizza cutter to quarter your quesadilla. 

10. Serve with additional vegan ranch for dipping. 

Makes 4 quesadillas.