Buffalo chicken quesadillas combine the tastiness of our favorite foods.
By SHYANNE GRIFFIN
You like buffalo wings. And you like quesadillas.
That means you are going to LOVE this recipe that combines the tastiness of both.
Enjoy this easy and delicious recipe for lunch or dinner. It’s a regular go-to dish at my house.
WHAT’S IN IT
· 8 tablespoons (1 stick) of butter
· 2 boneless, skinless chicken breasts, cut into bite-size pieces
· Salt and pepper
· 2 garlic gloves, mined
· 2 green onions, thinly sliced
· 1 ½ cup of hot sauce, such as Red Devil
· 2 dashes of Worcestershire sauce
· 12 small (8-inch) flour tortillas
· 2 cups of graded Monterey Jack cheese
HOW TO MAKE IT
In a large cast-iron skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken, season with salt and pepper, and cook for about 2 minutes.
Add the garlic and green onions. Continue to cook, stirring until the chicken is cooked through, 1 to 2 minutes.
Add hot sauce and Worcestershire sauce, then stir and allow to slightly thicken. Remove the skillet from the heat and set aside.
In a separate skillet, over medium-low heat, melt 1 tablespoon of butter and add one tortilla.
Sprinkle on 1/3 cup of Monterey jack cheese, ½ cup of chicken, and an additional few sprinkles of cheese on top of the chicken to help seal the quesadilla.
Top with a second tortilla and when the cheese starts to melt (about 2 mins), flip the quesadilla over.
Press to stick all the inside ingredients together then cook until the bottom tortilla is crispy. Remove the quesadilla from the skillet when it is golden in color.
There are a few secrets to perfecting this recipe - using small tortillas ensures that the cheese melts evenly and it is easier to flip the quesadilla in the skillet.
Do not be skimpy on the butter! Butter helps the tortillas get nice and crispy. Medium-low heat while cooking the quesadilla ensures that the cheese will melt completely, and the tortillas don’t burn.