Buffalo Chicken Quesadillas
I can’t believe another weekend is gone. I can’t believe its almost July. I can’t believe both the US and England are out of the World Cup (…Go Argentina!). I can’t believe my Aunt is visiting for the 4th of July. And I can’t believe its been 4 months since I had my last Buffalo wing.
If you have been reading Yumventures since the beginning you know I have a sick obsession with Buffalo chicken. And I actually mean sick: on more than one occasion have I eaten Buffalo wings to the point of near stomach explosion. If my food belly actually had a baby it would definitely turn out neon orange.
My least favorite part about wings (gasp! there is a bad part?!) is that they are not very “healthy”. Deep fried skin-on chicken wings covered in butter and hot sauce isn’t necessarily a bowl of oatmeal.
Tonight I combined my love of Buffalo chicken with a healthier, home made alternative. The sauce still glowed that glorious orange, but instead of deep fried butter we had lightly poached tenders, shredded and mixed with creamy light sour cream in place of decadent blue cheese. We even had homemade flour tortillas (because Z has class late on Monday nights and when he isn’t home, the kitchen keeps me company) and a cool, refreshing lemon and avocado salad.
One bite and I was in Buffalo heaven. Which is funny, because I would never call Buffalo, NY heaven, except in this circumstance. Its too cold there.
Healthy Buffalo Chicken Quesadillas
For the Quesadillas:
5 chicken tenders
Salt and pepper
1/4 cup Frank’s Red Hot Wing sauce
1/4 cup light sour cream
1/4 cup shredded mozzarella cheese
2-3 large tortillas (I used home made gluten free, recipe to come!)
For the Salad:
1 head Romaine lettuce
2 tablespoons lemon juice
1 tablespoon white vinegar
2 tablespoons olive oil
Put the chicken tenders in a medium saucepan and cover with water, about an inch over the chicken. Season the water with salt and pepper. Bring to a boil then put the heat on low, cover the pot, and simmer for 10 minutes or until the chicken is no longer pink in the middle.
When the chicken is cooked, shred it using two forks. Put in a bowl with the hot sauce, sour cream, and cheese. Mix together thoroughly.
Heat a non-stick pan and add a tortilla. Spoon some of the chicken mixture onto half of it and fold the other half over. Press and cook until the chicken is heated through and the cheese has melted.
To make the salad, chop up the lettuce and avocado and toss in a bowl with the lemon juice, vinegar, and olive oil.