Last weekend Eric and I made three dozen tortillas. After making my own--even though they are a bit of work--I just can't bring myself to buy tortillas from the grocery stores. Homemade ones are just that much better. And with Eric's help--one of us rolling out the tortillas, the other one cooking them--it went so much faster! Plus, it was fun cooking together. So after all our hard work, we had to enjoy a tortilla or two for dinner. I've been obsessed with buffalo sauce ever since I made buffalo chicken dip, so I made buffalo chicken quesadillas. Days later, Eric was still mentioning how good they turned out.
10 ounces cooked chicken (I used canned chicken)
4 ounces cream cheese, softened
3-4 tablespoons buffalo sauce (depending on just how spicy you want it)
1 cup cheddar cheese, shredded
Green onions, chopped (optional)
8 6-inch tortillas
Blue cheese dressing
Sour Cream (Eric stirs hot sauce into his sour cream)
Combine the chicken, cream cheese, and buffalo sauce in a bowl. Divide the mixture between four tortillas and spread it. If desired, sprinkle each tortilla with 1/4 cup cheese and with green onion. Place the remaining tortillas on top of each quesadilla.
Spray a skillet with cooking spray and heat over medium high heat. Cook each quesadilla for 2-3 minutes on each side or until the tortillas are browned and crisp.
Service with a side of blue cheese dressing or sour cream.
More Mexican-Inspired Recipes:
Homemade Tortilla Chips
Chicken Enchiladas with Fire-Roasted Tomatoes
Chile and Tomato Shredded Chicken with Cheese Sauce
Corn and Black Bean Skillet Chicken
Margarita Chicken and Steak Fajitas