Buffalo chicken really took off a few years ago, with the infamous “crack dip.” It is extremely delicious and addicting and I still love the flavors together. These quesadillas take a little work to prepare, first grilling, then tossing in sauce & assembling quesadilla, and then grilling them, but you could take a short-cut if you need too. You could use rotisserie chicken or use leftover grilled chicken. I loved the flavor of the freshly grilled chicken and the charred flour tortilla, so I will still take the extra time to make them this way.
I served these with raw celery and carrot sticks, because thats what I love to eat with buffalo chicken wings, and it worked. This was a delicious meal and I can’t wait to make them again. This recipe makes enough for about 2 quesadillas, you can easily double or halve the recipe.
Ingredients: 1 lb. of Chicken, about 2 Chicken Breast 1 cup of Hot Sauce, Frank's or Louisiana 2 cups of Monterrey Jack Cheese, shredded 1/2 cup of Blue Cheese Crumbles 2 Tortillas, large, flour or wheat Optional Garnish: Cilantro
First, pound the chicken to create even thickness and then poke all over with a fork. Place the chicken in a ziplock bag and pour 1/2 cup of hot sauce over the chicken. Keep in the refrigerator for at least one hour.
After the hour, pre-heat your grill or grill pan to medium-high heat. Grill the chicken for about 10-15 minutes until the chicken is done and the internal temperature is 165 degrees and the juices run clear.
Leave the grill on and cut the chicken into bite-sized pieces, place in a medium bowl and toss with the remaining 1/2 cup of hot sauce.
Now, assemble the quesadilla on half of the quesadilla place cheese (monterrey jack & blue cheese), chicken, and more of the cheeses; fold the tortilla over. Place on the grill and top with a heavy item (cast iron skillet or brick wrapped in aluminum foil), grill for a few minutes, flip and repeat until the cheese is melty.
Remove from grill and slice into 4 triangles.
The Barbee Housewife
Source: Bev Cooks