Buffalo Chicken Quesadilla
Whether you are gearing up for the big game with the extended family or just dinner at home for two, this Buffalo Chicken Quesadilla is sure to be a big hit.
Photo submitted by Lisa Downing
8 oz shredded roasted chicken breast, skin removed
1/4 cup cayenne chili hot sauce (We used Franks Hot Sauce)
2 teaspoons Buffalo Chicken 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
In a bowl, combine the chicken, hot sauce, 2 teaspoons Buffalo Wing Rub and Dried Cilantro. Toss to combine making sure that chicken is evenly covered with mixture.
In a small bowl, blender or small food processor combine the dipping sauce ingredients and mix until thoroughly combined. Refrigerate until ready to serve.
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.
Serve with dipping sauce.