Tuesday, August 20, 2013
Creamy Buffalo Chicken & Pinto Bean Quesdillas
These Quesadillas were really good. The original recipe calls for Black Beans but we prefer Pinto Beans. I also used the can chicken and these were super fast to make. The buffalo sauce gave them a little kick but the gooey cheese and beans were my favorite part of the Quesadillas. If you get a chance check out
Sweettreatsmore.com to see more delicious recipes.
The next recipe of Kristy's I want to try is her Jalapeno Popper Chicken Chili. I think I might try it tonight.
Creamy Buffalo Chicken & Pinto Bean Quesadillas
adapted from: Sweettreatsmore.com
1 1/2 cups cooked and shredded chicken (or 12.5 oz canned chicken)
15 oz can pinto beans, rinsed and drained
1/4 cup shredded cheddar cheese
1/4 cup Franks hot sauce (or other wing sauce)
1/4 cup sour cream (plus more for topping)
2 tbsp diced green onion, optional
salt and pepper to taste
In a small sauce pan combine chicken, sour cream, wing sauce, pinto beans, and salt and pepper to taste. Stir and bring to a slight simmer, remove from heat.
Heat a skillet to medium heat and lightly spray with Pam.
Place tortilla on the heated skillet.
Spread about a 1/4- 1/2 cup of the chicken mixture onto one half of the tortilla. Sprinkle with cheese.
Cook for 3-4 minutes or until bottom side is golden brown. Fold the top of the quesadilla in half to close the quesadilla. Flip and cook for another 2-3 minutes or until cheese is melted.
Garnish with sour cream and diced green onion