Buffalo Chicken Bacon Quesadillas Food

BUFFALO CHICKEN QUESADILLAS

Steps:

• Heat skillet to medium heat, In a small bowl, toss chicken, buffalo sauce, ranch, cheese, salt & pepper, and cilantro.
• Lightly grease pan with olive, Place tortilla on pan, top with 1/4 of chicken mixture and fold in half. Allow to cook for 2 minutes and flip for 2 minutes on the other side. Remove from heat and repeat the process for all four tortillas. Cut each quesadillas into 4 portions, makes 16 slices.
• In a small bowl, mix sour cream, garnish with cilantro and serve with the quesadillas as a dip.
• Enjoy!

GRANDS! CHICKEN-BACON QUESADILLAS

Steps:

• In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.
• Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.
• Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.
• Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.

BUFFALO CHICKEN BACON QUESADILLAS

Steps:

• Preheat the oven to 375F.
• In a skillet on the stovetop, cook 6 pieces of bacon and set aside on a paper towel lined plate.
• Break into smaller, one inch pieces.
• To the same skillet add chicken that has been cut into 1-inch cubes, sprinkling the seasoning mix on top.
• Cook for about 5 minutes until chicken is cooked through.
• On a baking sheet, lay two burrito sized tortillas down.
• Sprinkle a quarter of the shredded cheese on top of each of the two tortillas.
• Add the bacon and chicken evenly between the two.
• Drizzle 2 Tablespoons each of Buffalo Sauce and Ranch dressing to each quesadilla.
• Top with remaining cheese and tortilla shell.
• Bake for 7 minutes, flipping half way through with a wide spatula.
• Each large quesadilla can be cut into 8 pieces.
• Garnish with chopped chives and more dipping sauces.

BUFFALO CHICKEN QUESADILLAS

Steps:

• Place chicken tenders into a medium-sized pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low and simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain chicken tenders. Transfer to a cutting board and cut or shred as desired.
• Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.
• Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl; mix until creamy. Add cooked chicken and season with salt and pepper.
• Spread Buffalo chicken mixture onto a tortilla and top with Colby-Monterey Jack cheese and Gouda cheese. Cover with a second tortilla and set quesadilla aside. Repeat with remaining tortillas, chicken mixture, and cheese.
• Heat a skillet over medium heat. Add 1 quesadilla and cook until browned on 1 side, about 3 minutes. Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes. Repeat with remaining quesadillas.

CHICKEN QUESADILLAS

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

HOT BUFFALO CHICKEN, BACON, AND CHEESE SANDWICH

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.
• Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.
• Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.

BUFFALO CHICKEN QUESADILLAS

Steps:

• Mix hot pepper sauce with melted butter and toss with chicken.
• Layer chicken mixture and cheese on 4 tortillas, dividing evenly.
• Cover with a top tortilla.
• In a grill pan or non stick skillet, cook each one for 3 to 5 minutes until toasted and cheese melts.
• Cut into quarters to serve.
• Serve with blue cheese dressing, if desired.

CHICEKN & BACON QUESADILLAS

Steps:

• Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.
• Remove from pan, drain bacon and set aside.
• Spread butter lightly on one side of the flour tortilla shell.
• Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.
• Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.
• Add pieces of the cooked chicken.
• Place the second flour shell on top of fixings, buttered side up.
• Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.
• The quesadilla should be heated through but not browned.
• Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.
• Serve quesadillas with your favorite guacamole sour cream, and picante sauce.

CHICKEN BACON RANCH QUESADILLAS

Steps:

• Spread 2 tbsp ranch dressing on 2 tortillas.
• Put cheese, chicken, and bacon on top of the ranch. Sprinkle red pepper flakes on each one (optional). Top with remaining tortilla.
• Heat pan. Spray with Pam. Place quesadilla in pan. Cook each side 1-2 minutes until cheese melts and tortilla in slightly browned.