Mouthwatering Buffalo Chicken Quesadillas
Serving Size / Yield
- 2 boneless skinless chicken breasts, cooked and chopped
- 1 C. hot sauce
- 5 T. butter
- 1 T. garlic
- 1 tsp. cayenne pepper
- 2-4 large tortillas
- 1 tomato, diced
- 2 C. cheddar
In a medium sauce pan over medium heat combine hot sauce, butter, garlic, and cayenne, stir until butter is melted and sauce is fully mixed. Turn heat down to low and pour chicken into pot and stir occasionally. Once sauce has thickening and chicken is fully coated. Take off heat and set aside.
Place a tortilla in a large skillet and spoon about a cup of chicken on one side. Top with diced tomatoes and cheese as desired. Fold the tortilla over and press. Skillet should be over a medium heat, cook tortilla on one side for about 2-3 minutes, then carefully flip and let side cook for 2-3 minutes or as desired. Cheese should be melted. Do this for all tortillas.
Cut quesadilla into 3-4 pieces. Serve warm