If you follow me on Instgram, you will have seen there was a lot of packer action this past Sunday. I went to the game and even though it was really freaking cold out, it was awesome! Partly because the Packers spanked the Cardinals and partly because I have third row seats and I can practically pinch their butts if they back up too close. I wouldn’t put it past me! Here’s a little picture fun of this past Sunday (and I’m sorry about the repeats if you follow me on Instagram)!
Okay now that I got the Packer pictures out of my system, I thought I would add a recipe in this post that will benefit YOU. It’s for all those football Sunday’s that y’all have! That’s right…a little buffalo chicken action
This recipe is delicious and I’m convinced anything in the form of buffalo chicken is acceptable for Sundays. These quesadillas are BEST when served with blue cheese dressing on the side and celery sticks to cool down your mouth when you realize the sauce is too spicy. Maybe I only have that problem? Meh…either way, enjoy!
Makes 6 full quesadillas
1 store-bought rotisserie chicken, shredded
3/4 cup buffalo sauce
1 1/2 cup shredded Monterey Jack cheese
12 soft flour tortillas (taco size)
Nonstick cooking spray
In a large bowl, combine the chicken with sauce, stir until evenly coated.
Add cheese and toss to combine.
Divide mixture on six tortillas and top each with one of the remaining ingredients.
Coat a large skillet over medium heat with cooking spray. Cook quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn.
Cut into quarters, and serve with blue-cheese dressing and celery sticks.