Ohhhhh don't they look just amazing? I LOVE Buffalo, pretty much anything. I always have Franks in my purse. For this recipe, its a necessity. I don't agree with using any other hot sauce (except siracha, but that;s totally different) For Buffalo...USE FRANKS!!!! It's perfection!
Served with a nice side of creamy blue cheese dipping sauce. It's super easy. Just combine sour cream and blue cheese crumbles! Boom! Done.
I just can't help but to fall in love with this view. Cheesy, Melty, Buffalo-dripping....come on. I don't even need to explain that this is a Quesadilla. I had me at Melty Buffalo. Yes. I had me. ha!
This is an all time comfort food. So if you're on a diet or trying to stay away from certain foods...just....forget that for one day...actually for ONE MEAL! You gotta try this out. It tastes as good as it looks.
6 chicken tenders
Salt, Pepper, Cumin, Olive oil to season
4 Tbs butter
½ Tbs flour
1 c Franks Red Hot
½ tsp garlic powder
2 small Spanish onions chopped finely
3 large garlic cloves minced
3 oz cream cheese
Olive oil for cooking
4 fajita tortillas (I used multi-grain)
1 c shredded sharp cheddar cheese
Blue Cheese Crumbles
Sour Cream + blue cheese crumbles
Preheat your oven to 350 degrees to cook your chicken (If you have leftovers, PERFECT! Just set that aside and skip these first few steps)
Season your chicken with salt, pepper, cumin and olive oil.
Bake for 12-15 minutes until done.
While the chicken is baking…start your hot sauce!
In a small skillet, over medium low heat, melt your butter, then whisk in the flour cooking out the taste. About 5 minutes or so.
Add in your Franks Red Hot and garlic powder. Whisk for another 5 minutes, it will slightly thicken. If you use any other hot sauce, shame on you! Franks is the ULTIMATE.
When sauce is done, set aside to cool.
The chicken should be done by now…let rest as you start to cook your onions.
In a medium skillet over medium heat, sauté your onions, cooking until browned and caramelized.
Add in your garlic, lowering the heat to medium low, cook for another 5 minutes.
At this point your chicken has rested enough, either shred it or chop it (which is what I did) into small bits.
Pour the chicken into the onion mixture, along with the cream cheese, and then pour your hot sauce mixture over top. Mix until well combined.
Lay out your 4 tortillas and spread out cheddar cheese on only half the tortilla. Then spoon over your buffalo chicken mixture, topping with blue cheese crumbles and more cheddar cheese.
Fold the tortillas over, into a sandwich.
In a medium skillet over medium heat, add in some olive oil and add two quesadillas at a time. Cook until browned then flip. About 4-5 minutes on each side. Be sure to check so your tortillas don’t burn.
When done, let rest on a cutting board for 5 minutes then cut.
Cook time:30 minutes