Quesadillas are one of my favorite foods, as a matter of fact it’s usually what I order when I go for lunch with friends, I just love a good quesadilla. I also love a good Buffalo wing so when you put the two together, I’m in heaven! However, I never find them crispy enough. I’ve perfected the best crisp technique, which includes grilling in the summer and baking in the colder months. Believe me when I say that you’re going to love the heat of this dish, with oozing sauce and gooey cheese, all sandwiched between some perfectly crunchy tortilla. Delish!
What Are Quesadillas?
If you’re unfamiliar with this little hand held entree then you’re about to be. Quesadillas are a traditionally Mexican dish, stuffed full of cheese and occasionally some meat and veggies. I’ve Americanized them for this recipe today, they say innovation is the sincerest form of flattery don’t they?
Ingredients
Oil – Olive oil is used to brown our chicken. Sauce – I used Frank’s Buffalo wing sauce today, it adds the perfect tang and hit of heat to our dish. Chicken – Breast skinless and boneless cut into small pieces. Tortillas – 4 large tortillas, either flour or corn whichever you’d prefer. Cheese – Crumbled blue cheese to really get that buffalo chicken flavor. We’re also using a Mexican Cheese blend to achieve that crave-able cheese pull. Yum! Sour cream – Totally optional but completely delicious, just dollop will do.
How To Make Buffalo Chicken Quesadillas
What Else Can I Use In Chicken Quesadillas?
This dish is nice and flexible, perfect for mixing and matching any veggies you’re trying to sneak into a weeknight dinner.
What To Serve With Quesadillas
These can be a meal all on their own, believe me I’ve tested it out! But if you’d like to turn these hand held treats into a weeknight spread, I’ve got the perfect accompaniments for you:
Black Bean Corn and Avocado Salad Summer Salad With Herbed Ricotta And Balsamic Vinaigrette Polenta Mexican Street Corn Salad Italian Roasted Mushrooms And Veggies Avocado Tomato Salad
Leftovers
Store in an airtight container in the fridge for up to 3 days be sure to reheat on the stove if you want to prevent the tortillas from getting soggy. If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
More Yummy Quesadillas To Try:
Grilled Vegetable Quesadillas Pizzadillas Shrimp Fiesta Quesadillas Breakfast Quesadillas Chimichurri Steak Quesadillas BBQ Chicken Mango Quesadillas Enchilada Chicken Quesadillas
