Katie Lees Buffalo Chicken Quesadillas Recipes

KATIE LEE'S BUFFALO CHICKEN QUESADILLAS

Steps:

• In a large bowl, combine the chicken and sauce, and stir until evenly coated
• Add the cheese and toss to combine
• Evenly divide chicken mixture on 6 tortillas and top with remaining 6 tortillas
• Heat a large skillet over medium heat and coat with nonstick cooking spray
• Cook the quesadillas, one at a time, about 3-4 minutes per side, using a spatula to turn
• Cut into quarters and serve with blue cheese dressing and celery sticks on the side

SLOW-COOKER BUFFALO CHICKEN CHILI

Steps:

• For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
• In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
• Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.

SPICY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

COLORFUL VEGGIE QUESADILLAS

Steps:

• Spread the refried beans on one side of each tortilla. Layer each with the Vegetable Mix, BBQ Onions and cheese. Fold in half to form half-moons. (You can also make one large quesadilla by layering just one tortilla and topping it with the other tortilla, bean-side down.) Press down to even out the ingredients.
• Melt the butter in a medium nonstick skillet over medium heat. Add the quesadillas and cook on one side until deep golden brown and starting to crisp, about 4 minutes. Flip and cook on the other side until also golden brown and crispy, another 3 minutes. Transfer to a plate and cut into wedges. Serve warm with sour cream.
• Add the carrots, broccoli and zucchini to a food processor and pulse until very finely chopped, 30 seconds to 1 minute.
• Heat a large skillet over medium heat. Add the olive oil, then the vegetables, garlic and onion powders, salt and pepper to taste. Cook until the vegetables start to brown and release all their liquid, 5 to 10 minutes. Use immediately or cool and store in an airtight container for up to 3 days. This is a great way to add veggies to kid's pasta sauces, soups and snacks-like quesadillas.
• Melt the butter in a medium skillet over low heat. Add the onions and cook, stirring occasionally, until they are very soft and translucent, about 20 minutes. Add the barbecue sauce and continue to cook, stirring occasionally, until the onions have absorbed the sauce and are slightly sticky, another 3 to 5 minutes. Serve immediately or refrigerate in an airtight container for up to 3 days.