Clueless Cook: Buffalo Chicken Quesadilla

Friday, February 27, 2015

Judging by the existence of this post, I finally learned how to cook something else without it turning into a complete and utter disaster. This following "recipe" is both home and dorm friendly (if you have a stovetop to work with!)

I made this on a whim when I was home a couple of weekends ago because we had some chicken left over from my dinner the night before and if I ate another grilled chicken salad that week, I might have exploded. I get these buffalo chicken quesadillas when I'm at school every so often, so I figured they might not be too difficult to make by myself. For once, I was right!


WHAT YOU NEED:

+ Pre-cooked chicken (you can grill it yourself, use leftovers, or buy pre-grilled chicken at a grocery store)
+ Shredded cheese of your choice (I used a mix of mild cheddar and mozzarella)
+ Hot sauce
+ Ranch dressing
+ Tortilla shells
+ Skillet

DIRECTIONS:

1. This could be optional, but if you like finally chopped chicken in your quesadillas, chop up your chicken into smaller pieces. If you wanted to use smaller chunks or even shredded chicken, you are free to do that as well.




2. In a bowl, stir up the cheese, chicken, a small dollop of ranch dressing, and as much hot sauce as you'd like. The ranch dressing is just going to cut the hot sauce and make the mixture more creamy when it melts .



3. Warm up your skillet and place your tortilla shell down. Spoon in your desired amount of cheese/chicken combo and fold over the side of the tortilla. You can also just place another tortilla on top to make a circular quesadilla. Flip until both sides are a golden brown.



4. Add your sides, if you want some. My brother likes sour cream with his, my mom likes sour cream and salsa with her. I just prefer mine plain, shocker!

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