Buffalo Shrimp & Chicken Quesadillas

Buffalo Shrimp & Chicken Quesadillas
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  • Servings: 6
  • Prep Time:
  • Cook Time:

Ingredients:

12 large flour tortillas (9"/22 cm) 12
6 tbsp FRANK'S ® REDHOT THICK ™ Cayenne Pepper Sauce 180 mL
3 cup shredded Monterey Jack cheese 750 mL
3 cup diced, cooked chicken breast 750 mL
1 1/2 cup cooked salad-size shrimp 375 mL
6 tbsp diced canned green chilies, drained 180 mL

Directions:

PLACE 6 tortillas on flat work surface. Spread each tortilla with 2 tbsp (30 mL) THICK Sauce. Layer each with 1/2 cup (125 mL) cheese, 1/2 cup (125 mL) chicken, 1/4 cup (50 mL) shrimp and about 1 tbsp (15 mL) green chilies.

TOP each tortilla with second tortilla.

COOK tortillas on a panini grill or barbeque grill about 5 minutes, turning once until toasted and cheese melts. Cut into wedges and serve with additional THICK Sauce.

Tips:

Use your favourite cheese. Cheddar and Swiss are great too.

Replace shrimp with diced ham.

Quesadillas can also be cooked in a lightly oiled skillet.