Grilled Buffalo Quesadillas
This week we travel to Arizona for some Southwest flavor. One of my biggest hit recipes has always been my Buffalo Chicken Wing Dip. This week I wanted to find another vessel to put my dip into. Since we are traveling to the heart of the Southwest I figured that putting the dip into Quesadilla form just made the perfect vessel. So pretend that the chicken is Cardinal meat and enjoy these spicy good appetizers.
Ingredients:Bottom of Form
- 2 (8 oz) packages of cream cheese
- ¾ cup chicken wing sauce (I prefer Frank’s Red Hot Buffalo Wing sauce)
- 1 cup Ranch salad dressing
- 2 cups diced cooked chicken (or 1-12.5 oz can chunk white chicken)
- 2 cups shredded cheddar cheese (or Mexican cheese)
- Fresh ground black pepper to taste
- 6-8 Large Flour Tortillas
- Olive oil
Directions:Bottom of Form
Preheat the grill for direct medium-high heat.
In a medium bowl, whip together the cream cheese and chicken wing sauce until smooth. Next mix in the chicken, 1 cup shredded cheese, celery, fresh ground black pepper, and Ranch dressing. Spread the mixture onto half of each flour tortilla. Sprinkle some more of the shredded cheese and fold the tortillas.
Brush the tortillas on each side with the olive oil. Place the quesadillas on the grill and turn when the bottoms are browned and the cheese begins to melt. Brown the other side and remove from the grill. Slice the quesadillas into quarters and serve with additional ranch dressing for dipping.
*This recipe yields 6-8 servings. Make sure you increase all amounts equally when tailgating with more friends.
“Tailgate with attitude!”