My buffalo chicken quesadillas are filling enough to eat as a meal, and versatile enough to serve as an appetizer or snack. I used whole wheat tortillas and shredded cheddar cheese, but feel free to substitute any kind of tortilla, or switch up the flavor with blue cheese, pepper jack cheese, or a Mexican blend cheese. Makes 6 to 8 Quesadillas Ingredients: 1 lb. ground chicken ¼ tsp. black pepper ¼ tsp. paprika 2/3 cup buffalo sauce (I used Franks Red Hot Wings Buffalo Sauce) ¼ cup water 2-3 Roma tomatoes, diced 1 cup of shredded cheddar cheese (or substitute with Mexican blend, pepper jack, or crumbled blue cheese) Blue cheese or ranch dressing 6-8 whole wheat (8 inch) tortillas Directions: 1. Spray a large skillet with cooking spray, and brown the ground chicken over medium heat. Stir occasionally and break up the chicken until you’re left with crumbled, cooked meat; drain. 2. Add the black pepper, paprika, buffalo sauce, diced tomatoes, and water to the meat. Stir, and increase the heat to medium high. When the mixture starts to boil, decrease the heat to low, put a lid on the pan, and simmer for 5 minutes. 3. Spoon some of the meat mixture onto one half of each of the tortillas. Top with a spoonful of blue cheese or ranch dressing, and about 2 tablespoons of cheese. Fold the tortilla in half. 4. Preheat your griddle or grill pan to medium-high heat, and cook both sides for a few minutes until the tortilla becomes golden brown and crispy. Serve with sour cream, ranch/blue cheese dressing, or salsa.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Archives
August 2017
Categories
All
|