Buffalo Chicken Quesadilla Recipe
Add a Buffalo Twist to Quesadillas
Buffalo-flavoring has been popping up everywhere these days, and while I've enjoyed it in classic and dip forms, I haven't really experienced it any other way. That's why, when I came across this recipe for buffalo-chicken quesadillas, I knew I had to make it! For being such a tasty, finger-licking good appetizer, it's surprising to learn that the technique is super easy.
All you do is toss store-bought chicken with bottled Buffalo sauce and Monterey jack cheese. Then you slap the mixture between two tortillas, cook, and serve alongside blue cheese dressing. Genius! It's a great appetizer that's perfect for a movie night. To learn how its made, read more.
From Katie Lee
Ingredients
1 store-bought rotisserie chicken, shredded
¾ cup buffalo sauce (available in a jar at the grocery store)
1½ cups shredded Monterey Jack cheese
12 soft flour tortillas (taco size)
Nonstick cooking spray
Blue-cheese dressing
Celery sticks
Directions
- In a large bowl, combine chicken with sauce, and stir until evenly coated. Add cheese, and toss to combine.
- Divide mixture on six tortillas, and top each with one of the remaining tortillas.
- Coat a large skillet over medium heat with cooking spray. Cook quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters, and serve with blue-cheese dressing and celery sticks.
Makes 6 quesadillas.
Print recipe with images | without images
