Buffalo Chicken Quesadillas
Buffalo chicken and gooey cheese? Count us in. Serve this scrumptious buffalo chicken recipe with carrots and celery to help make it a fresh and filling meal.
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Buffalo Chicken Quesadillas
Directions
- In a medium skillet combine chicken and the water. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until chicken is no longer pink (170 degrees F), turning once; drain. Using two forks, pull chicken apart into shreds (you should have about 1 1/3 cups). In a small bowl toss together shredded chicken and hot pepper sauce to combine.
- Coat one side of each tortilla with cooking spray. Place tortillas, coated sides down, on a work surface. Top half of each tortilla with mozzarella cheese, blue cheese, and shredded chicken. Fold tortillas in half, pressing gently.
- In a large skillet cook quesadillas, half at a time, over medium heat for 4 to 5 minutes or until golden and cheeses are melted, turning once. Cut into wedges. Serve with carrots, celery, and salad dressing.
Nutrition Facts (Buffalo Chicken Quesadillas)
- Per serving:
- 379 kcal ,
- 12 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 63 mg chol. ,
- 867 mg sodium ,
- 40 g carb. ,
- 6 g fiber ,
- 11 g sugar ,
- 28 g pro.