Buffalo Chicken and Chickpea Quesadillas

Shannon Vavich

Pre-cooked chicken is my secret weapon when throwing together dinner in a flash. You can use rotisserie chickens from the store, or pre-cooked chickens that you’ve prepared yourself. It’s so easy and economical (and stress reducing) to know that you have something in your fridge that can be made into several meals.

Video Here:  https://youtu.be/VXeg7Y6Y4uw

These quesadillas cook up so fast, and are truly decadent and delicious. The chickpeas add such a nice earthy flavor and a great texture. I recommend the small tortillas when making quesadillas, as they are sturdier and less likely to go floppy when loaded with so many ingredients. I highly recommend a sandwich press for making quesadillas. It’s probably my favorite kitchen appliance, other than my kitchen aid mixer. You can turn kitchen scraps into a bistro dinner with a handy little sandwich press. It’s payed for itself many times over in my home.


6 inch flour tortillas

pre-cooked chicken, cubed (store bought rotisserie or home cooked)

mozzarella or jack cheese

cheddar cheese

cream cheese

1 can of chickpeas

sliced onion (optional)

basil, cilantro or chives – or a combination of two

hot sauce (I like Texas Pete or Cholula)

sour cream or Greek yogurt for garnish

Preheat your sandwich press to the highest setting, or preheat a cast iron skillet to a medium setting. On a small cutting board, load one tortilla with cheese, chicken, cream cheese, hot sauce, onion slices. Be sure that the cheese is evenly distributed through the layers so that the toppings all stick together (see video). Top with a second tortilla.

Grill in sandwich press for about four minutes. If you’d like a crisscross look, flip the quesadilla over (and 180 degree rotation) at the two minute mark, then cook for an additional two minutes.

Serve with additional hot sauce, sliced chives, cilantro or basil, and sour cream or Greek yogurt.