Crispy and loaded with flavor, buffalo chicken quesadillas are the perfect combination of comfort food and spiciness. Great for appetizers, lunch, or dinner.
2cupsshredded chickenrotisserie is quickest and easiest
¼-1/2cupbuffalo wing sauce
1Tablespoonlime juice
2-3green onionssliced
¼cupcilantrochopped & extra for garnish
¼teaspoonsalt
¼teaspoonpepper
4large flour tortillas
2cupsshredded cheddarMonterey jack or Mexican blend cheese
Garnish: sour cream or ranch dressing for dipping
Instructions
In a medium mixing bowl, combine chicken, wing sauce, lime juice, green onions, cilantro, salt and pepper. Stir well.
Heat a skillet over medium to medium-low heat.
Lay one tortilla on a flat surface and top one-half of it with ¼ cup of cheese. Top with ¼ of the buffalo chicken mixture then sprinkle another ¼ cup of cheese on top. Fold the tortilla in half.
Lay the tortilla on the hot skillet and press down lightly. Cover skillet.
Cook for 3 minutes on one side then flip and cook 3 minutes on the other side or until brown and crisp and cheese is melted.
Remove to a plate and repeat with other tortillas.
To serve, cut each quesadilla in thirds and serve warm with sour cream or ranch dressing and some celery sticks.
Notes
STORE/FREEZE/REHEATStore: Place in an airtight container in the refrigerator for up to 3 days.To Freeze: Wrap each quesadilla in parchment paper or plastic wrap and then either again with aluminum foil or place the plastic-wrapped quesadillas in a plastic freezer bag. Freeze for up to 3 months. Thaw quesadillas in the fridge overnight.Reheat: Heat a dry skillet over medium to medium-low heat and cook for a few minutes on each side.