I dare anyone to challenge me on the greatest Super Bowl snack of all time: buffalo chicken dip. It's creamy, it's chunky, it's slightly spicy—or atomic, depending on how hot you like your buffalo sauce—and impossible to stop eating. Served with your dipper of choice (tortilla scoops for me, thanks), it's a warm, cozy dip that's always the star of the game-day buffet spread.
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.
Quesadillas have become our go-to solution for leftovers lately. If you have cheese and tortillas on hand, you can literally fill them with any other meat and veggies, fold 'em up and dig in.
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
He might be a chef, but when Luke is short on time and stressed about being stuck in the kitchen once the game starts, he does what any home cook would do and leans into shortcuts. Time savers that don't skimp on flavor are key to planning a delicious, doable Super Bowl menu.
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.
After the chicken, he also grabbed a wedge of nice blue cheese (Point Reyes ftw!), a pack of extra-large burrito tortillas, a bottle of buffalo sauce, sour cream, a few celery stalks, scallions and a bunch of fresh cilantro. Easy-peasy. Oh, and avocado oil spray, for getting that golden brown quesadilla sear just right.
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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.
Once the shredded chicken was set, he crumbled in about 1/2 cup of blue cheese. Now, a note from Luke on blue cheese. Although you can save even more time buying blue cheese crumbles, he would never. "Pre-crumbled cheese usually has additives in it to preserve the shelf life. And why bother when crumbling your own takes all of two seconds?" he tells me. Buying a wedge of blue cheese means you can get the good stuff and that the texture will be better, too.
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
Now it's time to assemble. Luke takes a tortilla and spreads a thick layer on one half of the tortilla, being careful to avoid going too close to the edges. You want the quesadillas to be fully stuffed, but you don't want the filling to squeeze out of the sides.
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.
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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
Once the quesadillas are golden brown on the outside and warm and melty inside, he transfers them to a cutting board and slices them into neat triangles. He arranges them in an artful pile on a platter and roughly tears the celery leaves off the top of the stalks to use as garnish.
"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
Best snack ever? I think I devoured two wedges in seconds and went back for a third a minute later. Not only is buffalo chicken dip the greatest mashup for quesadillas, but you don’t even have to bother reaching for a chip or a hunk of bread to scoop up the cheesy chicken—because all the work is done for you in these easy-to-hold, toasty triangles.
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.
Appalled, Luke looked at me in shock when I went to pour a little sidecar of ranch.
“The sauce is already baked in,” he lamented. “You don’t need that.”
“What about a little herby green goddess for good measure?” I persisted.
“No. Perfect as is.”
And after a few more bites—being extra careful to load each one with the celery leaf–scallion garnish he had generously sprinkled over the platter—I had to agree.
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
Taking the sour cream out of the fridge and letting it sit on the counter for a few minutes helps it soften a bit, which will make it much easier to mix into the dip. If there's any liquid in the container when you open it, just stir it in so the sour cream is smooth.
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.
Quesadillas are often served with a creamy dipping sauce, but because that's baked into the recipe here, a little freshness is in order. Celery leaves (from the celery stalks you might have in the house already for your Super Bowl snacking) make a tasty, pretty and delicious garnish. Luke adds in fresh cilantro leaves and some sliced green onions for a mini salad topper. It adds a bright flavor to the dish and is an easy way to dress up this simple snack. You've gotta love an easy chef-husband upgrade!
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.
Up Next:
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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