Buffalo Chicken Quesadillas

It has been ages since I last posted!  Sorry for the unexplained absence, but in February we got a BIG surprise that I was pregnant.  Pretty much the next day morning sickness set in and stayed there for four solid months!  I've gotten fairly sick with all my pregnancies, but this one was a doosey.  I pretty much couldn't do anything, our family was in full survival mode.  If it wasn't for our family and friends we would have had cold cereal for every meal.  But we got blessed and folks brought us a lot of dinners.  This however meant I did very little cooking, and what I did do was super basic.  But I am now feeling better, as in I'm done throwing up every day.  Just the aching feet,back, and legs and basic uncomfortableness to deal with now.  But I am cooking again, which makes my family very happy.  And the most important thing is our baby is healthy.  I'm five months along and we are having another girl!  Its a house overran by ladies here.  My hubby and son will just have to sick together and take hikes when things get to be too much ;)

These buffalo chicken quesadillas are one of the few new things I've tried over the last five months.  I saw a recipe for BBQ chicken quesadillas, and I thought, "Those sound good but  buffalo chicken would be better!"  So I gave it a whirl and I can't believe I've never thought of this before.  They are super easy and so, so tasty.  Serve 'em up with some ranch for dipping and you'll be a happy camper.  Here's the DL...

Ingredients
1/4 cup butter, melted
1/4 cup Franks hot sauce
2 teaspoons vinegar
2 cups chopped cooked chicken
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup blue cheese crumbles
butter for grilling
6 flour tortillas

Directions
Preheat oven to 300 degrees.
Whisk together the melted butter, Franks hot sauce and vinegar.  And mixture to chicken and stir to coat.
Heat a skillet over medium heat.  Throw in a little butter and lay down a tortilla.
On half of the tortilla spread a sixth of the chicken, shredded cheese, and blue cheese.  Put a lid on until cheese is melted and tortilla is browned.
Gently fold over the side of the tortilla with nothing on it to make a half circle.
Set quesadilla in the oven on a cookie sheet and repeat with remaining tortillas.
Serve warm with a side of ranch and enjoy!

*You can add other ingredients like chopped green onions, bacon, parseley, or whatever else goes good with buffalo chicken in your mind.

Buffalo Chicken Wontons... Two Ways

As you know I'm totally head over heels in love with buffalo chicken and all it's various forms.  I heard about the idea of buffalo chicken wontons and knew I had to try it.  Buffalo chicken in fried dough, there was no question that I would like it!  So I experimented with filling and frying and baking.  I came up with two simple methods, and both are stinkin' tasty.  This makes a great appetizer that isn't overused.  Here's the DL...
Filling Ingredients
8 ounces cream cheese, softened
2 cups chopped cooked chicken
4-5 Tablespoons buffalo sauce (adjust to your taste preference)
1/4 cup ranch dressing
1Tablespoon chopped green onions

Buffalo Chicken Wontons with Spicy Blue Cheese Dip

Traditionally made wontons with a major twist on the filling.  

Ingredients
Filling from above
canola oil for frying
wonton wrappers

Directions
Fill saucepan or deep frying pan with about two inches of oil.  Heat over medium heat.
Meanwhile lay out a couple wonton wrappers (make sure other wrappers are covered until you are ready to use them so they don't dry out).  Place 1 teaspoon of filling in the middle of the wrapper.  Brush two edges of the wrapper with water and fold the dry corner over to meet with the moist corner.  Press edges together to create a seal.  Set aside and continue with remaining wonton wrappers.

Place a couple wontons at a time into hot oil.  Cook until each side is light brown, about 1-2 minutes per side.  Set on paper towel to drain.  Let cool for 5 minutes.  Serve with Spicy Blue Cheese Dip.  Enjoy! (makes 40-50 wontons)

Spicy Blue Cheese Dip
Ingredients
1/3 cup blue cheese salad dressing
1-2 Tablespoon buffalo sauce
1 teaspoon fresh chopped parsley
Directions
Mix all ingredients together and enjoy.

Buffalo Chick Cups

Baked not fried these puppies are a little healthier.  These bite size snacks are tasty and easy to pull off.

Ingredients 
Filling from above
wonton wrappers
1/2 cup shredded cheddar cheese
1/8 cup chopped green onions or chives
Directions
Preheat oven to 350 degrees.  Grease a mini muffin tin with non-stick spray.

Line each muffin cup with a wonton wrapper by gently pressing it into the tin and folding over where needed to create the "cup".  Lightly spray the top of the wonton cups with non-stick spray.  Bake for 5 minutes.  

Remove from oven and  place about a tablespoon of filling into each cup.  Top with a pinch of the cheese.  Return to oven and continue to bake for another 5 minutes or until cheese is melted.  

Top with green onions for garnish and let sit for a couple minutes before serving.  Enjoy!  (makes about 30 cups)

Buffalo Chicken Dip

I figured I better post some dishes for the upcoming Superbowl.  One reason I love the Superbowl is that I get to eat appetizers all day long.  A signature food of any football get-together is buffalo chicken.  There are few things I love more than buffalo chicken.  I like it in it's various forms, wings, chicken strips, nuggets, whatever.  So when my mother-in-law incorporated it into this awesome dip I was hooked.  The best part is that it's paired with ranch & celery, so you get all those wonderful flavors in one bite.  Serve this dip up with some tortilla chips & you'll be a hero at your Superbowl party.  Here's the skinny...
Ingredients
8 ounces cream cheese softened
3 cups shredded chicken
3/4 cups buffalo sauce (my favorite is Frank's Red Hot Wings Buffalo sauce, or make your own {recipe below})
1/2 cup ranch dressing
1 1/2 cups shredded cheddar cheese
1 celery stock finely diced
{Buffalo Sauce}
1/3 cup hot sauce (like Frank's hot sauce)
1/3 cup butter melted & cooled
1 tablespoon vinegar

Directions
Preheat oven to 350.  Mix chicken & buffalo sauce together until chicken is coated, set aside.  In deep dish pie plate or 9x9 baking dish evenly spread the cream cheese.  Sprinkle celery evenly on top of cream cheese.  On top of that spread the ranch dressing & then evenly layer on the chicken.  Sprinkle the cheddar cheese on top.  Bake for 20-30 minutes or until bubbly.  Serve with tortilla chips & enjoy!