Buffalo Chicken Quesadilla
Fire up your appetizers or on-the-run menus with this easy, crowd-pleasing quesadilla. This makes great use of pre-cooked or leftover chicken, dressed up with a new seasoning. The heat is balanced out with the creamy cheeses. Make on a grill, in a pan, or on a flat cooktop. And don't be afraid to swap out flour tortillas and put in corn; you'll have quesadillas that will look slightly smaller but can please a gluten-free crowd.
Prep Time:
min.
Cooking Time:
min.
Servings:
Cooking Method:
Categories:
Recipe Category
Appetizers and Snacks
Quick and Easy
Chicken
Cuisine:
Ingredients:
- 8 oz shredded roasted chicken breast
- 1/4 cup cayenne chili hot sauce
- 2 teaspoons Buffalo Wing Rub
- 2 Tablespoons Dried Cilantro
- 2 cups cooked or 1 can black beans, drained and rinsed
- 1/2 cup crumbled blue cheese
- 1/2 cup reduced fat monterey jack cheese, shredded
- 4 8" whole wheat flour tortillas
Instructions:
- In a bowl, combine the chicken, hot sauce, Buffalo Wing Rub and Dried Cilantro. Toss to combine making sure that chicken is evenly covered with mixture.
- Heat grill or stove top to medium high heat
- Brush the grill or heavy with olive oil to prevent sticking
- Put 1/4 of the chicken and 1/4 of the beans and 1/4 of the cheeses on 1/2 of the tortilla.
- Fold the other 1/2 of the tortilla over the mixture and press firmly.
- Place tortilla on the grill.
- Grill for 2-3 minutes on each side, until inside is heated through and cheese is melted.
- Remove from grill, allow to cool for 2-3 minutes and cut the tortilla into 3 wedges.
- Repeat process for the remaining tortillas and filling.
