Buffalo Chicken Quesadillas

87580186_200692314680120_4513683257098764288_o.jpg
89038544_200692364680115_8151357511262273536_n.jpg

Buffalo Chicken filling:

  1. Season small chicken tenders with sweet paprika seasoning and bake on 375 for 8 minutes.

  2. Remove from oven & shred (I usually make 6 small tenders and use 2.5-3 per serving).

  3. Mixed with 2 TBSP of homemade buffalo sauce or buffalo/hot sauce of your choice and 2 TBSP of pico de gallo.

  4. Set mixture aside.

Homemade Guac:

  • 3 ripe avocados

  • 1/2 cup diced tomatoes

  • 1/2 cup red onion sliced thin

  • 1 TBSP jalapeño minced (remove seeds first)

  • 2 TBSP fresh lime juice + 1 TSP ground cumin

  • 1/2 TSP pink salt & 1/2 TSP pepper

*Makes about 10-12 servings - 2 TBSP per serving.
* Keep 1 or 2 pits in the container with leftover guac to keep it from browning in the fridge!! Or just buy yourself some guac to enjoy on the side 🥑

 

To Assemble:

  1. Toast or grill (I used a George Foreman grill) 2 Siete Foods almond flour tortillas

  2. Fill one tortilla with buffalo chicken mixture, top with a sprinkle of feta and close with second tortilla

  3. Cut in quarters and enjoy with a side of guac and arugula with a lil additional hot sauce on top and fresh lime juice squeezed over arugula

    *Stored best in a glass Pyrex container to bring to work!!