Monday, February 15, 2010

Buffle-Chicken (Redux!) Quesadillas

I am stealing this one from my wife's blog who stole a part of the idea from my recipe last week.


Whole Wheat Quesadillas
Buffle-Joe Chicken
Pepper Jack Cheese
Blue Cheese Dressing (optional for dipping)


1. Coat the bottom of a skillet with butter or olive oil, that is slightly bigger than the diameter of the quesadilla.
2. Place on quesadilla in the pan, cover with grated cheese and shredded chicken.
3. Cook on Medium heat for about 2-3 mins, until crispy
4. Top with a second quesadilla and flip, cooking for another 2-3 mins.
5. Take out of pan and let cool, then slice in quarters.
6. Serve with a side of blue cheese dressing for dipping.

How to make the Buffle-Chicken:

1. The night before: Mix two cups of milk with a cup of Tabasco sauce and 3 table spoons of salt. Add the chicken and seal in a zip lock bag overnight. The next morning, take out the chicken, pat it down with paper towels.
2. In a bowl, mix two cups of hot sauce with an egg. Dip the chicken in the wash, and then coat with paprika, salt, and crushed red pepper. Get a frying pan and coat with oil, cook the strips.