Tuesday, August 20, 2013

Creamy Buffalo Chicken & Pinto Bean Quesdillas


AFFILIATE NOTICE


This blog participates in various forms of advertising,including affiliate marketing. Thank you for your support.


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