Place the queso ingredients in a blender and blend until smooth. Set aside.
Heat the avocado oil in a large pan over medium heat. Add the chopped onion and sauté for 10 minutes until softened and slightly browned. Add the chickpeas, jackfruit. Cumin, paprika, salt, and pepper to the pan.
Sauté for another 10 minutes, using your spatula to break up the jackfruit.
Add the buffalo sauce to the pan and stir for another 3 minutes.
Place one tortilla in a pan over medium heat. Spread about ¼ cup queso on the tortilla, ⅓ – ½ cup of the jackfruit/chickpea mixture. Add a tablespoon of cilantro on top of the mixture and top with a second tortilla.
Cook for 2 minutes, flip and cook for another 2 minutes. Transfer the quesadilla to a cutting board and slice into six triangles.