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Buffalo Chicken Quesadillas
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Cuisine: Mexican Southwestern
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Ever since I ran a recipe for barbecue chicken quesadillas in summer 2007, myriad readers have written to tell me how it has become a family favorite, requested repeatedly for dinner. Recently I experimented with various incarnations for a healthier version of Buffalo chicken wings. After tasting variations of hot-sauce-coated chicken, I wondered if that combination could find its way into a quesadilla for a fast, flavorful meal.
-- Jeanne Besser
To make the meal: cole slaw and black beans
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
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1 cup chopped or shredded cooked chicken breast
2 tablespoons hot sauce
4 (8-inch) tortillas
1 cup shredded Cheddar cheese
2 tablespoons crumbled blue cheese
Instructions:
In a bowl, combine chicken and hot sauce.
In a lightly oiled large skillet or griddle over medium heat, place 1 tortilla. Sprinkle with cheddar and blue cheese and top with chicken. Top with tortilla and cook until golden. Carefully flip and cook until underside is golden and cheese has melted.
In a lightly oiled large skillet or griddle over medium heat, place 1 tortilla. Sprinkle with cheddar and blue cheese and top with chicken. Top with tortilla and cook until golden. Carefully flip and cook until underside is golden and cheese has melted.
Notes:
Not a blue cheese fan? Just use cheddar and a Monterey Jack mixture. Use your personal tastes when it comes to hot sauce and blue cheese. Start with a little less if you are wary --- or ramp it up if you're a fan of living dangerously. If using a griddle, you might be able to make two quesadillas at once.
Nutrition:
Per serving: 671 calories (percent of calories from fat, 40), 44 grams protein, 56 grams carbohydrates, 3 grams fiber, 29 grams fat (15 grams saturated), 115 milligrams cholesterol, 1,365 milligrams sodium.
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