Buffalo Baked Quesadillas - chicken and garbanzo beans

The Day the Tortillas Took Over

It all started with what I thought was a “small order” from our food supplier. I clicked add to cart on what I assumed was a reasonable pack of small tortilla shells—perfect for quesadillas, taco night, maybe the occasional nacho platter. I didn’t read the fine print. Rookie mistake.

A few days later, a delivery truck pulled up and started unloading five enormous boxes. I laughed nervously at first—until the third box hit the porch and I realized these weren’t just tortillas. This was an avalanche of tortillas. Five industrial-sized boxes of perfectly round, perfectly soft, small tortilla shells. Hundreds… maybe thousands. (I stopped counting after 400.)

I did what any rational person would do:

  • First step: Panic.

  • Second step: Try to shove as many as humanly possible into the freezer. I now have what could only be described as a tortilla glacier in my deep freeze. Need ice cream? Too bad—it’s under a three-foot wall of flatbread.

  • Third step: Begin cooking tortillas at an Olympic pace.

For the next two weeks, my household was living la vida tortilla. Breakfast quesadillas with eggs and cheese. Lunch tacos stuffed with yesterday’s chicken. Dinner? Buffalo chicken quesadillas (yes, those again). Midnight snack? Nachos, obviously. I even made “tortilla chips” by baking them with olive oil and salt—every other day.

Desperate, I started texting friends:
"Hey, want to come over? I’ll pay you in tortillas."

That’s when it hit me—what about Cumberland Community Cafe? If you don’t know, they’re this amazing little non-profit restaurant in town. They serve meals on a pay-what-you-can basis and treat everyone like family. I gave them a call, half-expecting them to laugh me off the phone, but instead, they said, “We’ll take them!” Music to my ears.

So, I loaded up my car like a tortilla delivery truck and headed their way. They turned those shells into a delicious taco bake, wraps, quesadillas, even a dessert tortilla dusted with cinnamon sugar (I may have snagged one for myself). It was the perfect reminder that sometimes, even accidents—like buying an industrial supply of tortillas—can turn into something wonderful when you share them with your community.

Do I still have tortillas in my freezer? Yes. Am I still making quesadillas every other day? Also yes. But every time I see them stacked up, I think about the laughter, the frantic texts, and the joy of showing up at Cumberland Community Cafe with a car full of carbs. It turns out, a little humor (and a lot of tortillas) go a long way



Chicken and Garbanzo Buffalo Baked Quesadillas

You know those sales where you think, “Wow, what a deal!” and suddenly you’ve bought enough beans to last until the next ice age? That was me. Garbanzo beans, just about as cheap as they come. It was time to stock up. I figured I’d toss them into salads and soups, but after staring at the growing bean mountain in my pantry (and my basement), I had to get creative. Enter: Chicken and Garbanzo Buffalo Baked Quesadillas—a spicy, cheesy solution to my bean-overload crisis.

This is one way to make a quick and tasty dinner that isn't the same old, same old!

Chicken and Garbanzo Buffalo Baked Quesadillas

Ingredients:

  • 1 cup shredded cooked chicken

  • 1 can (15 oz) garbanzo beans, drained and rinsed

  • ½ cup buffalo sauce

  • 1/2 cup shredded cheddar cheese

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt & pepper, to taste

  • 8 small flour tortillas

Instructions:

  1. Preheat oven to 400°F (200°C).

  2. In a large bowl, mix chicken, garbanzo beans, buffalo sauce together in a bowl. Then smash to desired texture. Add garlic powder, onion powder, salt, and pepper until well combined.

  3. Sprinkle each quesadilla with cheese. Spread the mixture over each tortilla, then place another tortilla on top.

  4. Place quesadillas on a baking sheet lined with parchment paper.

  5. Bake for 12-20 minutes, flipping halfway, until golden and crisp.

  6. Slice and serve with ranch or blue cheese dressing.


    *Feel free to mix this up any way you like - use any beans your heart desires and add more buffalo sauce if that’s your thing!*

Comments

Post a Comment

Popular posts from this blog

Potato and Eggplant Curry (Aloo Baingan Sabzi)

Image
  CSA Surprises and Aloo Baingan Sabzi: Bringing Honeymoon Flavors Home Every Thursday, our CSA bag is picked up, filled with goodies like a colorful, edible puzzle. Fresh potatoes, leafy greens, tomatoes, eggplants—so many vegetables bursting with possibility… and also a little intimidation. I love supporting our local farm, but sometimes I look at that box and think,  What on earth am I supposed to make with all of this? Last week was one of those weeks. We had a couple of gorgeous eggplants and potatoes staring at me. I hate wasting food, so I started searching for inspiration and stumbled upon a recipe for  Potato and Eggplant Curry (Aloo Baingan Sabzi) . The moment I saw it, I knew: this was it. As I sliced the potatoes and eggplant, I couldn’t help but think about our honeymoon. We had stumbled into this cozy little Indian restaurant, and it was my husband’s first time trying Indian food. I remember holding my breath as he took his first bite of curry—then watching ...
Read more

Honey-Sriracha Chicken Thighs & Bok Choy

Image
  Sticky-Sweet Meets Fresh and Crisp: Honey Sriracha Chicken Thighs with Bok Choy There’s something magical about the balance of heat, sweet, and umami—especially when it comes together in a dish that’s as easy as it is crave-worthy. This Honey Sriracha Glazed Chicken Thighs recipe brings bold flavor without the need for exotic ingredients or complicated steps. With an optional oven-baked version, you can go hands-free while still building that irresistible sticky glaze. To keep things light and bright, I pair it with sautéed bok choy tossed in a simple Asian-style dressing. The bok choy brings freshness and crunch, balancing the rich glaze perfectly. Whether it’s a weeknight dinner or a quick weekend feast, this dish is fast, simple, and full of flavor. And if you want to scale it up? Double the glaze and you’ve got a great topping for rice, noodles, or even roasted veggies. Honey Sriracha Glazed Chicken Thighs with Sautéed Bok Choy Ingredients: For the Chicken: 4 boneless,...
Read more

Easy Vegetarian Baked Tacos

Image
There’s something deeply satisfying about turning a few humble ingredients into a meal that feels like a celebration. These vegetarian baked tacos aren’t just easy—they’re cozy, hearty, and sneakily packed with good stuff. I’m someone who loves a good shortcut, but also appreciates the flavor and comfort of cooking from scratch—especially when I can do it without overcomplicating things. These tacos land perfectly in that middle space. They’re simple enough for a Tuesday night, but still feel like something special thanks to the warm spices, melty cheese, and the way the tortillas crisp up in the oven. I’ve been leaning more into plant-based meals lately—not because I have to, but because they leave me feeling good. And with a full-time job, a busy household, and a kitchen that’s sometimes more lived-in than Pinterest-ready, I need recipes that actually work for real life. This recipe uses mushrooms, beans, onion, and a can of tomato sauce—ingredients you probably already have on hand...
Read more