This is delicious. It certainly is not fancy. It certainly is a lil’ bit indulgent. It’s quick. It requires little skill. This meal combines familiar flavours with melted cheese.
As a result, this recipe is perfect comfort. Spicy, spicy comfort.
I first thought of making these after a wedding shower where we served these buffalo chicken egg rolls. While those egg rolls made perfect appetizers, I was craving these flavours in a different format; with less tedious preparation. Enter: the tortilla. It worked perfectly.
I know traditionally buffalo is paired with blue cheese. Blue cheese is just not my bag, but feel free to substitute blue cheese for the cheddar. Or do both. It’s comfort food after all.
Makes 2 quesadillas
1 chicken breast, cooked (we poached) and shredded
1 cup coleslaw mix or shredded cabbage
1 ½ – 2 cups grated cheddar cheese (we used white old cheddar)
1/3 – ½ cup Frank’s Original Red Hot Sauce
2-3 tablespoons Ranch dressing.
2 10 inch whole wheat tortillas
1-2 teaspoons olive oil
2 scallions, thinly sliced
- Combine chicken, coleslaw mix, ½ of your grated cheese, Frank’s Red Hot and Ranch dressing in a large bowl
- Preheat a large and lightly oiled frying pan over medium heat. Place the quesadilla in the frying pan and sprinkle half the remaining cheese over the entire tortilla. Spoon half of the prepared filling on one half of the tortilla. Place a lid over the frying pan. Cook until cheese melted and tortilla turns golden brown, about 3-5 minutes.
- Fold the tortilla over the filling and remove from frying pan. Cut into 3 pieces. Repeat with second tortilla. Garnish with green onions and serve with additional ranch sauce, if desired.