Rachael Ray: Buffalo Chicken Quesadillas Recipe By Sunny Anderson

Rachael Ray: Sunny Anderson’s Buffalo Chicken Quesadillas

On Rachel Ray July 2 2013, Sunny Anderson paid us a visit and showed us one of her favorite recipes, her Buffalo Chicken Quesadilla, a great dish to cook up on the grill!

Rachael Ray: Buffalo Chicken Quesadillas Recipe Ingredients

Rachael Ray: Buffalo Chicken Quesadillas Recipe By Sunny Anderson

Sunny Anderson’s Buffalo Chicken Quesadillas recipe gives you the perfect excuse to get your grill out!

  • 3/4 cups of hot sauce
  • 4 tablespoons of butter (unsalted and melted)
  • 1/2 teaspoon of oregano (dried)
  • 1 thinly sliced stalk of celery with the ends removed and discarded.
  • 1 shredded rotisserie chicken
  • 4 ounces of blue cheese (crumbled)
  • 1 cup Monterey jack cheese (shredded)
  • 1 cup mozzarella cheese (shredded)
  • Olive oil to be used for brushing.
  • 12 flour tortillas (10-inch)
  • For Dipping: Ranch Dressing and Blue Cheese

Rachael Ray: Buffalo Chicken Quesadillas Directions

For The Filling

  1. Put together the butter, celery, dried oregano, hot sauce, and chicken in a large bowl and mix them. Then, combine them into six equal parts. 
  2. In a large bowl, combine you cheeses. Then, separate them into 12 equal parts.

Quesadillas Directions

  1. Add some olive oil to one side of each tortilla.
  2. On a wire rack or platter, place six of the tortillas oiled-side down.
  3. On the top side of the tortillas, add a layer of cheese blend, a layer of one serving of chicken, followed by another layer of cheese blend.
  4. Add another tortilla on top with the oil side up.

To Grill The Quesadillas

  1. Warm a grill up to medium-high heat. 
  2. Put the prepared quesadillas directly on the grill, and grill each side until char marks begin to show on the tortillas. Grill each side for about 6 minutes each.
  3. Before removing from the grill, make sure the cheese in the tortillas has melted.
  4. Serve the quesadillas while they are still warm. Add chilled dressing on the side for dipping.
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About the author

Daniel Hill, here. After graduating from Duquesne University in 2012 with a journalism degree, I stumbled around in the dark for a bit before finding a home at Recapo in Cincinnati. I enjoy going to the gym, writing (duh), reading, music, and a LOT of video games. Get at me, fellow nerds.

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