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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 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:

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