I love spicy food and especially the flavors of buffalo chicken. The mixture of creamy butter and hot sauce, somehow hits the spot. Often, buffalo chicken is deep fried, which I am not a huge fan of, so I created a recipe that poaches the chicken in the sauce first, and then I sandwiched it between Monterrey Jack cheese in a warm whole wheat tortilla.
I cook the quesadilla in a skillet on the stove top for an extra crunchy exterior. The ooey gooey slightly spicy flavors of this Buffalo Chicken Quesadilla are tremendous and I serve it with a dollop of guacamole for a nice cool contrast. I love to serve these quesadillas as an appetizer for game night or a casual party.
4 tablespoons butter
4 ounces hot sauce, any variety
1 boneless skinless chicken breast
2 cup Monterrey Jack cheese, shredded
2 whole wheat tortillas
1. In a small saucepan, add the butter and hot sauce. Cook over medium heat until the butter is melted, about 3 minutes.
2. Cut the chicken breast into 1/4 inch thick slices and add it to the sauce. Stir to combine and continue to cook on medium heat for 8 minutes, or until the sauce is reduced by half.
3. In a skillet, add 1 teaspoon of butter and place over low heat until melted. Add 1 tortilla and 1/4 cup of cheese on one side of the tortilla. Then, add 3-4 pieces of chicken on top.
4. Sprinkle 1/4 of cheese on top of the chicken and fold the tortilla in half. Cook the quesadilla for 3 minutes.
5. Using a spatula, flip the quesadilla over and continue to cook for another 3-4 minutes, or until the cheese starts to bubble around the perimeter.
6. Slice in half or in wedges and serve with a dollop of guacamole. Enjoy!