Ingredients with Measurements:
- 2 cups cooked and shredded chicken
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced green onion
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 2 tablespoons butter
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large bowl, mix together the cooked and shredded chicken, buffalo sauce, ranch dressing, red onion, celery, and green onion until well combined.
2. Heat a large skillet over medium heat.
3. Place a flour tortilla in the skillet and sprinkle 1/4 cup of shredded cheddar cheese on one half of the tortilla.
4. Spoon 1/2 cup of the buffalo chicken mixture on top of the cheese.
5. Fold the tortilla in half and press down with a spatula.
6. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy and golden brown.
7. Repeat with the remaining tortillas and buffalo chicken mixture.
8. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 475
Fat: 24g
Carbohydrates: 35g
Protein: 28g
Substitutions for ingredients:
- Use blue cheese dressing instead of ranch dressing for a different flavor.
- Use shredded pepper jack cheese instead of cheddar cheese for a spicier quesadilla.
- Use leftover turkey or pork instead of chicken.
Variations:
- Add diced jalapeno peppers for extra heat.
- Add diced bell peppers for extra crunch.
- Add diced tomatoes for a fresh flavor.
Tips and tricks:
- Make sure to press down on the quesadilla with a spatula to help the cheese melt and the tortilla crisp up.
- Use a non-stick skillet to prevent sticking.
- Serve with extra buffalo sauce and ranch dressing on the side for dipping.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover quesadillas in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with diced green onion and a drizzle of buffalo sauce.
Garnishes:
- Diced green onion
- Chopped cilantro
- Sliced avocado
Pairings:
- Crispy french fries
- Creamy coleslaw
- Fresh fruit salad
Suggested side dishes:
- Black bean and corn salad
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese is not melting, turn down the heat and cook for a longer period of time.
- If the tortilla is burning, turn down the heat and cook for a shorter period of time.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover quesadillas in the refrigerator and consume within 3 days.
Food history:
Buffalo chicken is a popular flavor combination that originated in Buffalo, New York. It is typically made with hot sauce and butter, and is often used to flavor chicken wings.
Flavor profiles:
Spicy, tangy, creamy, cheesy
Serving suggestions:
Serve hot with extra buffalo sauce and ranch dressing on the side for dipping.
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