butter, hot sauce, distilled white vinegar, Worcestershire sauce, chicken breasts, tortillas, cheddar
We love buffalo chicken and we love quesadillas! So why not combine ’em and make a yummy, tangy, cheesy, zesty buffalo chicken quesadilla?
We whip up these tasty snacks for some awesome coffee-table picnicking while watching college basketball, NFL playoffs, and race-day excitement. They’re also great for a gathering of friends or a simple family meal. Here’s our recipe so you can enjoy them too!
½ cup melted butter
½ cup Franks hot sauce
2 tablespoons distilled white vinegar
2 teaspoons Worcestershire sauce
4 chicken breasts
8 flour tortillas
Cheddar cheese, shredded and to taste
Whisk together all the sauce ingredients and store (sealed) in the refrigerator until ready to use.
When ready to cook, preheat oven to 400 degrees F.
Roast the chicken* for 20 minutes and then slice into bite-size pieces or strips.
Combine sliced chicken with sauce.
Place one tortilla down on a baking sheet, top with shredded cheese and chicken, and top with a second tortilla. Repeat with the rest of the tortillas.
Bake* until melted and gooey. Enjoy!
The chicken can be roasted or grilled ahead of time and kept in the fridge for up to three days. If you’re really pressed for a time, you can use a grocery store roast chicken.
You can also heat the quesadillas in a frying pan for extra crunchy crust.