Thursday , 18 January 2018

Buffalo Chicken Quesadillas


We spent Saturday at The Beach Waterpark in Mason, Ohio.  I haven’t been there in years if ever (I may be getting the memory of The Beach confused with King’s Island’s waterpark).  But there was a Groupon for two entries for $30 that we had bought earlier in the summer so we headed out.

It’s funny though when you think back.  In my fifteen plus years old memories The Beach is this huge place filled with slides and a giant wave pool.  Now looking on it, it’s definitely smaller than remembered and there aren’t as many slides.  I have memories of flying down water slides and catapulting out into the pool.  I’m not sure if I got fatter (never!) or the water pressure on the slides isn’t as high as it used to be (much more likely) but the slides were slower and a bit less intense, although still fun.

I guess I’m old now because our main source of enjoyment was the Lazy River which I remember being horribly bored doing as a child, but now is amazing.  Sitting on a tube, gently floating along is one of the most relaxing experiences ever.  We also spent a lot of time in the wave pool just sitting together and enjoying the sun.  I passed out in the car on the way home and my husband ended up napping on the couch after we arrived.

All of these factors equaled a very lazy day and a night where making dinner was not my number one priority.  In fact, I’m pretty sure laying on the couch watching TV was my number one priority and dinner might have been hovering around five or six.  But eating out was not an option after spending money on parking and food at the park (and maybe a margarita to drink while watching the band but I digress) we had spent a decent amount of money already.  Plus I was craving something healthy that wasn’t loaded with grease.

Let’s switch gears a minute.  I love chicken wings.  I love love LOVE chicken wings.  I am always up for chicken wings as an appetizer, meal, whatever, whenever.  Alas, chicken wings = not healthy so it’s not something we indulge in very often.  Usually when we go out we’ll get an order of 6 wings and then we’ll each get a side salad.  I’ll eat two of the wings and my husband gets four.  At least that way I know that I’m filling up on a healthy veggie and then just spiking it with the delicious deep fried (hopefully spicy garlic) wings.

So when I needed to make dinner after our lazy, but oh so worth it relaxing day I wanted something that didn’t require a lot of effort.  There are definitely days when I’m excited about cooking a variety of different dishes and fully expect to be in the kitchen for hours, but Saturday night wasn’t one of them.

Earlier in the week I had bought some smoked moody blue cheese meaning to make a blue cheese sauce for the chipotle steak.  Um…yeah, totally forgot about that intention.  Days later when I remembered (i.e. found it in my fridge) I realized I still needed to use the blue cheese.  So blue cheese…love of chicken wings…trying to be healthy…Buffalo Chicken Quesadilla!

Warning: I couldn’t make this look pretty.  Really, I did try, I was stacking, rearranging, taking close ups, far shots; you get the picture (ha ha).  But my limited photography skills were outmatched (and I didn’t want to put any more effort into trying to get a good shot, remember: lazy day) but I promise you these are amazing and oh so satisfying.  I might go as far as to say that I would prefer these over chicken wings…ok maybe not that far but at least these make a super satisfying substitute when I’m trying to be healthy but craving wings.

If you wanted to be extra lazy, use a premade wing sauce, just make sure to check the nutritional information or these entirely miss the point of being a healthy dinner.  You could also just use precooked chicken and skip the poaching if you wanted to make these even faster.

Buffalo Chicken Quesadillas

Prep Time: 40 minutes

Cook Time: 15 minutes

Servings: 4

Buffalo Chicken Quesadillas


  • ½ lb chicken breast (probably only going to be 1 breast, ours ended up weighing .43 lb)
  • 1 cup Frank’s Red Hot
  • 2 - 3 tsp garlic powder
  • ½ tsp cayenne
  • ½ tsp Worcestershire
  • ½ tsp black pepper
  • ½ tsp sugar
  • 2 oz or ¼ cup grated/crumbled blue cheese (I was able to grate mine because it was smoked and firmer, for regular blue cheese just crumble it)
  • 2 oz or ¼ cup grated jarlsberg light (or you could go all blue cheese for a stronger flavor)
  • ¼ cup shredded celery (I used my mandolin)
  • ¼ cup shredded carrot (bought at store, I just cut it a bit smaller)
  • 4 whole wheat tortillas
  • 1 – 2 cups of chicken stock or water (as needed to cover)


  1. Use the smallest sauce pan you have. Combine hot sauce through sugar. Bring to a boil, stir and shut off the stove. Remove 1/3 cup of sauce from pan and put in the fridge until needed.
  2. Place chicken breast in pot with remaining sauce, and fill with chicken stock or water until the breast is covered by ½ inch or so. Bring the pot to a boil, immediately turn down to the barest simmer, and cook for 2 to 3 minutes. Place lid on pot and remove from heat. Let sit for at least 30 minutes or until chicken is cooked through.
  3. When chicken is done, remove from pan and cut into tiny chunks. Toss with reserved 1/3 cup of sauce.
  4. Build the tortillas, on each tortilla place ¼ of the chicken, 1 Tbsp celery, 1 Tbsp carrot, 2 Tbsp cheese and fold tortilla over.
  5. Spray large skillet with nonstick spray and heat over medium high heat. Working with two quesadillas at a time, place in pan, covered, for 3 minutes or until nicely browned. Flip and cook covered, another 3 minutes or until browned an done.
  6. Cut each quesadilla into four pieces (I like using my pizza cutter for this) and serve.

Once again, yummy, yummy, yummy!  My husband jokingly said that he was ready for his other quesadilla so that’s when you know something is extra awesome.  I had some leftover red cabbage in the fridge so I just did a quick sauté with that along with onions and garlic for our side dish but you could serve whatever you like.

I literally devoured this, and the amount of effort on my part was minimal.  Quesadillas are perfect meals as far as quick and easy go.  Making these had me wishing I had a Panini press which would have been extra fantastic, or you could also grill them.

Either way it’s like magic; serve it and watch it disappear.

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One comment

  1. I feel I wann have some Mexican now, that looks divine
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