Buffalo Chicken Sausage Quesadillas

This is my first post in more than 10 days.  I think that’s the longest I’ve gone since starting my blog but hey, sometimes life gets in the way of blogging!  🙂  Luckily I had lots of good things going on at the beginning of the year which means that I’m just now getting around to posting about some of the foods and activities that we’ve enjoyed in 2013 thus far.  First up: Buffalo Chicken Sausage Quesadillas!

Buffalo Chicken Sausage Quesadillas

The quesadillas were super-easy to make and they were cheesy, crispy and had just the right amount of heat thanks to the Frank’s Red Hot Buffalo Wings Sauce that we found at the grocery store.  To temper the heat and acheive that classic “buffalo” experience, we dipped the quesadillas in low-fat blue cheese dressing and had a few celery sticks on hand when we wanted some crunch.  For the filling we used a pound of Maiale’s buffalo chicken sausage that we had been saving in the freezer from the Farmer’s Market last summer, but if you don’t have access to actual “buffalo” sausage you could easily substitute regular sausage or even shredded chicken in — just use some of the Frank’s Red Hot inside of the quesadilla to get that extra kick!

Buffalo Chicken Sausage Quesadillas (makes 4 large quesadillas)

You will need…
1 pound Buffalo Chicken Sausage, fully cooked and chopped into small pieces
Peanut Oil, for coating pan between quesadillas
4 large “burrito” sized Flour Tortillas (12-13″ diameter)
Approx. 2 cups shredded Monterey Jack Cheese (or Colby/Monterey mix)
1/2 cup Frank’s Red Hot Buffalo Wings Sauce, for dipping
1/2 cup Low-Fat Blue Cheese Dressing, for dipping
4-5 stalks Celery, cut into 4″ sticks

Assembling the Quesadillas on the stove

Directions:
Heat a large heavy-bottomed skillet over medium heat.  Pour a small amount of peanut oil into the bottom of the pan (just enough to thinly coat it) and allow it to heat up.  Carefully place one tortilla in the bottom of the pan and evenly spread about a quarter of the shredded cheese over the entire tortilla.  When the cheese starts to melt arrange a quarter of the chopped sausage onto one half of the tortilla.

When the cheese has melted completely use a spatula to carefully flip the cheese-only half of the tortilla over top of the sausage.  Press down lightly on the top of the quesadilla to help hold everything together.  At this point the quesadilla is basically done but you may want to flip the finished quesadilla over in the pan until both sides are golden brown and crispy.  Remove the finished quesadilla from the pan and repeat the entire process (starting with the thin layer of oil) for your other 3 tortillas.

Cut the quesadillas into wedges and serve with buffalo sauce, blue cheese dip, celery, and a cold beer.  Enjoy!

Cheesy and delicious!

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6 thoughts on “Buffalo Chicken Sausage Quesadillas

  1. Sounds good. 🙂 I make quesadillas a lot and never bother with oil in the pan, but I guess I always buy tortillas that have vegetable shortening or oil in them.
    Is it because you use stainless pans?

    • To be honest we’ve never tried doing them without the oil but with the stainless pans I’m pretty sure that the basic Mission tortillas that we used would probably get burned (or just generally not come out as well) if we skipped the oil. We really want a nice non-stick pan… actually just added one to our wedding registry yesterday! 🙂 We’ve never cooked with non-stick but I’m looking forward to it for certain recipes.

      • Last year I switched from some shabby non-stick pans to cast iron. It’s worked out really well.
        I will admit, after scrubbing and rinsing one of my antique favorites the other day, I put it on the burner to sanitize it as usual, but I didn’t hear the timer and forgot it and left the house with it on the burner for 6 hours rather than the usual 5 minutes. At least it didn’t warp.
        Ugh, I’ll be scrubbing and reseasoning that one. 🙂
        I still like a non-stick for the occassional fried egg.

  2. Ooo these look yummy. I agree with the non-stick pans are amazing, got some lasts year for Christmas and I now hate when I have to clean a pan that isn’t non-stick.

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