Don’t you love it when you can just throw a few things together with practically no effort and it results in a super tasty meal? These buffalo chicken quesadillas were soo good and I didn’t have spend my entire lunch break cooking. The combination of buffalo chicken and cilantro lime dip is pretty stellar, but if you want to simplify things even more, just use classic ranch or blue cheese for dipping. Yum yum yum.
The recipe calls for shredded chicken. I used leftover rotisserie chicken and that works really well. Any kind of cooked chicken you might have would work fine, even if it’s dark meat, just shred it with two forks.
If you don’t have leftover chicken and you want to plan on making these, one method that produces great chicken for shredding is to put a large chicken breast in a slow cooker with 1/4 cup of chicken broth (or water if you don’t have broth) for 4 hrs on low.
Buffalo Chicken Quesadilla with Cilantro Lime Dip
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
- 1/2lb shredded chicken
- 1/4 cup cayenne pepper sauce (I used Frank's)
- 2 tablespoons butter
- 4 medium tortillas
- 1 cup shredded cheese (Mild cheddar, Moneterey Jack, Colby, Gouda)
- 1/4 cup mayo
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
|1.||Put shredded chicken, pepper sauce and butter in a small sauce pan. Heat over medium and stir occasionally until butter melts.|
|2.||While chicken is on the stove, combine mayo, lime juice and cilantro in small bowl or dip cups. Mix well.|
|3.||Layer cheese and buffalo chicken in between tortillas. Grill for a few minutes on each side until cheese melts.|