Football season is starting to wind down and the playoffs are nearing soon, so what better way to celebrate the weekend than to gather up some friends and make some great food. During game time, finger foods are the way to go because who wants to fuss with utensils, so I thought we’d spice it up with a little twist on a Mexican food favorite.
Buffalo chicken sauce is a combination of hot sauce and butter and it would be fun to apply it on something other than fried chicken wings. Quesadillas are the perfect fit because they are a nice share-food during the game. Poaching chicken in a buffalo sauce and then stuffing it into a warm tortilla loaded with cheese just seems to be the right thing to do.
Preparing these quesadillas in a skillet on the stove top adds a super crunchy exterior while maintaining an ooey-gooey slightly spicy center. I like to serve these quesadillas with a dollop of guacamole for a cool contrast and heat relief. These faux-Mexican favorites will make rooting for your favorite team just a little more pleasurable.
Ingredients
4 tablespoons butter
4 ounces hot sauce, like tapatio
1 teaspoon Worcestershire sauce
1 boneless skinless chicken breast
2 cup Monterrey Jack cheese, shredded
2 whole wheat or low-carb tortillas
vegetable oil
guacamole
(Serves 2-4)
To Prepare:
1. In a small saucepan, add butter and hot sauce. Cook over medium heat until butter is melted, about 3 minutes.
2. Cut chicken breast into 1/4 inch thick slices and add to sauce. Stir to combine and continue to cook on medium heat for 8 minutes, or until sauce is reduced by half.
3. In a skillet, add 1 teaspoon of oil and place over low heat until melted. Add 1 tortilla and 1/4 cup of cheese on one side of tortilla. Top with 3-4 pieces of chicken.
4. Sprinkle 1/4 cup of cheese on top of chicken and fold tortilla in half. Cook quesadilla for 3 minutes on first side.
5. Using a spatula, flip quesadilla over and continue to cook for another 3-4 minutes, or until cheese starts to bubble around edges.
6. Remove from skillet and place on cutting board. Slice in half, then in wedges. Serve with a dollop of guacamole. Enjoy!
No Comments