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.
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…
Homemade Buffalo Sauce
Learn how to make a spicy, simple buffalo sauce that pairs perfectly with chicken.
Once upon a time, Brenda didn’t eat anything spicy. Like never. Thankfully living in NYC for a decade did miracles for her taste buds … and now you benefit.
This sauce will bring you a taste of NY, Buffalo style.
Homemade Buffalo Sauce
To a small saucepan, add:
3 Tbsp hot sauce (Frank’s recommended)
2 Tbsp butter
1 tsp white vinegar
1/16 tsp worcestershire sauce
1/16 tsp garlic powder
Heat over medium-low, stirring until everything melts together.
Serve hot as is . . .
OR thicken slightly:
In a small bowl, make a slurry by combining:
1 tsp corn starch
2 tsp water
Stir together and immediately whisk into the above mixture, whisking continuously until the mixture thickens. Boil for ~1 minute.
Serve hot.
Brenda’s tips:
Recipe makes ~1/4 cup buffalo sauce, multiply as needed
Delicious in:
Buffalo Chicken Quesadillas
Buffalo Chicken Sandwiches
Buffalo Chicken Salad
Window to B’s kitchen…
