Quesadillas are one of my favorite things to eat for lunch. They are incredibly versatile, relatively healthy and a great vehicle to use up leftovers. If you have a picky child (or husband), they are great to sneak veggies into their diet, hidden under a veil of chicken and cheese. As I’ve made evidently clear, I am a lover of all things buffalo chicken, so it was only a matter of time before I made a buffalo chicken quesadilla.
We often buy rotisserie chickens from the grocery store when we’re in need a quick dinner, so there always seems to be leftover chicken in our fridge. All it takes is a quick toss in buffalo sauce, some cheddar cheese and either some ranch or bleu cheese dressing, and you’ve got the makings of a cheesy, spicy quesadilla. Perfect for a quick meal or even an appetizer.
Buffalo Chicken Quesadilla
Yields: 1 quesadilla
1 flour tortilla (burrito size)
3-4 ounces chicken
1/4 cup shredded cheddar cheese
2 tablespoons ranch or bleu cheese dressing
Frank’s red hot sauce
Put the chicken in an oven safe dish, cover with hot sauce, and bake at 400 degrees F for 20-30 minutes until cooked through. Alternatively, you can use leftover chicken that’s already been cooked. Shred the chicken, and toss again in more hot sauce.
Heat a large skillet over medium heat. Take a tortilla, add the chicken, cheese and dressing to one half of the tortilla. Fold the tortilla in half, then place in the skillet. Grill the tortilla for 4-5 minutes until golden brown, then flip to cook the other side. When both sides are browned, remove from the heat and cut into 4 wedges. Serve with additional dressing if desired.
Source: Stick a Fork in It original.