My chef-husband, Luke, knows I'm buffalo chicken obsessed. Buff chix tendies are my love language, but I will take my saucy poultry favorite any way I can get it: in a wrap, on a salad, on a flatbread... the list goes on and on. So when he asked what variation of buffalo chicken we should make for the Super Bowl this year, my heart skipped a beat when he said, "What about buffalo quesadillas?" YES! I screamed, already in love with the idea.
Were buffalo chicken dip quesadillas the Super Bowl touchdown I’d been missing my entire life? I was 1,000% convinced before Luke even got to work on them, but here's his start-to-finish process that takes all of 20 minutes, so you won't miss a second of the big game.
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Ingredients Needed for Buffalo Chicken Quesadillas
Courtesy Kelli Acciardo Venner
Rather than make his own buffalo chicken strips (battering, frying, saucing, etc.), he opted for Wegmans Buffalo-Style Smoked Chicken Thighs. They're boneless, which made shredding a cinch, and they're smoked over hickory wood for a fire-kissed vibe and flavor.
Related: My Chef-Husband’s Skillet Nachos Will Be the Best Part of Your Super Bowl Party
How to Make Buffalo Chicken Quesadillas
Now comes the fun part: Making the dip. Reaching for the largest bowl we have, Luke gets to work shredding the buffalo chicken. Because it was just the two of us, he used about half of the one-pound package, but if you're making this for a crowd, use the whole thing.
After the cheese, it's time for sour cream and ranch. About 1 cup and a 1/4 cup for those, respectively, but really, you can eyeball it.
Courtesy Kelli Acciardo Venner
View the 3 images of this gallery on the original articleAfter that, it's time for the star of the show: the buffalo sauce. Luke pours in a few hefty glugs, then gives everything a good stir with a spatula, making sure everything is evenly mixed.
Courtesy Kelli Acciardo Venner
Next, he folds the other half of the tortilla on top of the chicken mixture and presses down so everything is nice and compact. He repeats that with two more tortillas while he heats up a skillet over medium-high.
Related: How to Make Chili 10x Better, According to My Chef-Husband
Courtesy Kelli Acciardo Venner
Giving the hot pan an ample spray of avocado oil, he places two crescent moons inside for about 2-3 minutes until they're golden brown on one side, then he flips each to crisp up on the other side.
Courtesy Kelli Acciardo Venner
"Chef-husband secret move," he winks, sprinkling sliced scallions and cilantro leaves across the celery. "Garnish salad for the quesadillas."
And with that final step, they were ready.
Courtesy Kelli Acciardo Venner
My Honest Thoughts About My Chef-Husband's Buffalo Chicken Quesadillas
Buffalo sauce and blue cheese are the ultimate pairing to me—and I love extra blue cheese on the side. So the only part of this recipe I questioned was the ranch. You could easily swap that for blue cheese if it’s more your jam (like mine). And serve extra on the side.
“The sauce is already baked in,” he lamented. “You don’t need that.”
“No. Perfect as is.”
Super Bowl or regular Tuesday, sports or not, these ’dillas are going into regular rotation from now on.
Related: I Tried 11 Popular Flour Tortilla Brands To Find the One Worthy of Your Burritos
Courtesy Kelli Acciardo Venner
2. Buy a bold buffalo sauce
The sauce is a key ingredient here, so be sure to pick up one you love. One of Luke's personal favorites is Jake's Grillin' Buffalo Wing Sauce, which you can find on Amazon (or you might be able to pick up a bottle at Wegmans, as we did). Crafted from cayenne pepper, freshly ground coffee beans, a splash of honey, garlic, onion and spices, it's hot sauce leveled all the way up—but it's not so insanely spicy that your mouth will be on fire.
4. Keep the avocado oil spray close
You’re going to need to add a bit of high-heat oil (Luke likes avocado oil) every time you flip, so make sure it's close by when you start cooking. A spray version makes things even easier—Luke's go-to is La Tourangelle.
Related: 24 Super Bowl Recipes With Buffalo Sauce (That Aren't Chicken Wings)
Source:
• Luke Venner, co-owner and chef at Elm restaurant in New Canaan, CT.
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