Buffalo Chicken Quesadillas
These quesadillas can be prepared completely from scratch OR sub in Mission Flour Tortillas and Frank’s Buffalo Sauce if you’re in a hurry.
Buffalo Chicken Quesadillas
If making completely from scratch, 3-8 hours before dinnertime:
Start 1 lb of chicken in the crockpot
Shred when cooked tender
About 1 hour before dinnertime:
Prepare one batch of tortillas, recommended to make 8 - 8”
About 15 minutes before dinnertime:
Make one (or two) batches of Homemade Buffalo Sauce
Now you’re ready . . .
Prep
Set a cast iron (or non-stick) skillet over medium-low heat.
In a mixing bowl, combine:
1 lb shredded chicken
1/4 cup buffalo sauce (double if desired)
Stir together, then fold in:
1 cup shredded cheese
Set aside.
Cook
Place tortilla on heated skillet, warm for ~10 seconds
While warming, lightly butter the top surface completely
Flip tortilla. Buttered side will now be against skillet
Spoon 1/4 of the chicken mixture on half of tortilla, folding other half over filling
Stove heat should be medium-low, adjust as necessary:
too hot and it’ll burn the tortillas
too cold and it won’t crisp the tortillas
Allow to cook for 1-2 minutes then flip
Heat on second side for an additional 1-2 minutes
Remove from pan
Serve hot.
Brenda’s Tips:
Serving size: 4 quesadillas
Best served with carrot & celery sticks . . . don’t forget the Ranch Dressing
Window to B’s kitchen…
