Buffalo Chicken Quesadillas

Two posts in a row of buffalo chicken recipes!  Anything buffalo chicken-esque is pretty amazing in my book (check out my buffalo chicken soup from the other day, along with my buffalo chicken pizza, my other buffalo chicken pizza, and my buffalo chicken enchiladas).  But, in true Whitney-form, I rarely make the actual, traditional dish (aka buffalo chicken wings)…instead I make fusion dishes.  However, if anyone does have a tasty buffalo wing recipe, let me know, cuz I’m willing to give it a whirl!

In any case, this was a pretty simple dish.  It has minimal ingredients and minimal directions.  It is even quicker if you already have cooked chicken on hand (you can use my friend Alysha‘s crockpot chicken method, or bake at 375ish for 30ish minutes…or you could chop it up ahead of time and pan-fry it pretty quickly).  This is truly a “dinner on the table in a few minutes” recipe.

I omitted the tomatoes (because I don’t like them) and green pepper (because my husband doesn’t like them), but you can keep them in, or add other buffalo chicken-type things.  Adding carrot or celery might be an interesting touch! 😉

Also, this post features my super cute new table decor and plates – thanks to Ikea!  I love them, and I feel like it all helps brighten up my kitchen.  You can also see my PartyLite bowl and candle – the perfect addition!  Check out my good friend Brandy’s PartyLite biz page to shop (I love giving plugs to my friends, in case I haven’t made that known over time). =)

Buffalo Chicken Quesadillas

serves 4

-tortillas of your choice
-1cu cooked and shredded chicken
-1/4cu hot sauce
-3tbsp ranch or blue cheese dressing
-1/4cu green pepper, chopped
-1/4cu tomatoes, chopped
-1cu shredded cheese (I used a Mexican blend)
-sour cream and salsa, for garnish

-Mix together chicken, hot sauce, and dressing until well combined.
-Spray skillet with olive oil or non-stick cooking spray and place a tortilla shell in the skillet. Spread cheese, chicken, veggie mix, and top with another tortilla.
-Cook over medium heat for 3-5 minutes per side or until tortilla turns light golden brown and cheese is melted.
-Repeat with remaining tortillas and filling.
(If you have a quesadilla maker, like me, just spread some oil over each side of the maker, and follow the same layering instructions, then close the lid, usually the makers will tell you when it’s done, or you can periodically check).
-Cut into wedges and serve with sour cream and salsa.


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