I've been to Buffalo, New York many times in my life time but I am sorry to say that I have never tried Buffalo Wings in Buffalo. Shame that, because they are one of my favourite things ever. The spiciness of that finger licking chicken . . . and the wings are my favourite part of the chicken (naughty me) . . . along with the cool creaminess of the blue cheese dressing . . . well, to me it's just the perfect combination. A marriage made in heaven. I have promised myself that if I ever have the chance to go to Buffalo again, I will indulge in some Buffalo Wings and at the place they are supposed to have originated from . . . The Anchor Bar. Now that's one for the bucket list if ever there was one!
I have managed to incorporate those same flavours into plenty of recipes however . . . Buffalo Chicken Tenders . . . Buffalo Chicken Salad . . . Buffalo Turkey Burgers . . . Buffalo Chicken Casserole . . . Skillet Buffalo Chicken . . . Buffalo Chicken Rolls . . . etc. Each one as delicious as the last.
Today I made some really delicious Buffalo Quesadillas and they were just fabulous. Adapted from a recipe which I got from a magazine I bought the last time I was in Canada in 2013 entitled Chicken Dinners, a BHG Special Interest Publication. 150 new ideas for dinner tonight. After having tasted these delicious quesadillas today . . . I don't know why I have waited so long to cook something from it's pages! These were excellent, easy to make and relatively low in fat.
*Buffalo Chicken Quesadillas*Serves 4
8 mdium carrots, peeled and cut into sticks
6 stalks of celery, cut into sticks
1/4 cup bottled light blue cheese or ranch salad dressing
low fat cooking spray oil
Place the chicken into a saucepan large enough to hold it comfortably. Cover with cold water. Bring to the boil, then reduce to a simmer. Cover and simmer for 10 to 12 minutes until the hcicken is cooked through, turning several times. Remove from the heat and set aside to cool somewhat. Remove the chicken from the water to a bowl and shred completely using two forks. Toss together with the hot pepper sauce to taste. (you should have about 1 1/2 cups of chicken).
Spray one side of each tortilla with some cooking spray. Place coated sides down on a work surface. Top half of each tortilla with an equal portion of the mozzarella cheese, blue cheese and shredded chicken. Fold the other halves of the tortillas over to cover, pressing gently.Cook in a large skillet over medium heat for 4 to 5 minutes, until golden brown on both sides, turning once. Cut into wedges to serve, along with the salad dressing and vegetables for dipping.
Plain and simple, these made for one very delicious lunch indeed!