Frugal. I love that word. I choose to spend my money on certain things and not on others. We love our vacations and having our children take a wide variety of classes and lessons. They are not free. So, I choose to not have new furniture, carpeting or the most up-to-date seasonal clothing. It’s my choice.
The chicken we made in the slow cooker the other night will be used completely. The leftover chicken became dinner the other night. The bones and innards will be boiled for stock. Waste makes me unhappy. I want to find a way to use each little scrap of anything leftover around the house. So, from one chicken we get two meals and the stock for the start of a third!
In our house we still call quesadillas, Mexican grilled cheese. One day I told my kids, when they were about 2 and 5 years-old, they were having quesadillas for dinner. They cried! I knew they had quesadillas before and loved them yet here they were crying and saying no to dinner. I said Mexican grilled cheese on tortillas and they were fine with that. Oy, the things we do as parents!
My kids gobbled these up! They love Buffalo Chicken. I make mine a bit on the spicier side but you can make it spicier or milder according to your taste. Add less hot sauce to make it milder or some red pepper and extra hot sauce to make it spicier.
I added the blue cheese and ranch dressing to make it a bit creamier and cut the heat for my daughter. My son wants it the hottest I can make it. A little bit of celery adds a bit of crunch to the sandwich too.
Serve this with a green salad and a side of ranch if desired and you have your meal! So easy!
Buffalo Chicken Quesadillas
- 3 cups chicken, cooked and shredded
- 2/3 cup hot sauce
- 6 Tablespoons butter, melted
- 1 teaspoon powdered garlic
- salt and pepper to taste
- red pepper flakes, cayenne pepper and extra hot sauce as desired
- 1/3 cup ranch dressing
- 2 stalks celery, diced
- 1/4 to 1/2 cup blue cheese crumbles, according to taste
- 8 large flour tortillas
- 4 tablespoons butter
- In a bowl stir together the chicken, hot sauce, melted butter, garlic powder, celery and blue cheese. Taste and adjust spices to your liking with salt, black pepper, red pepper flakes, cayenne pepper, extra ranch dressing or blue cheese, etc….
- Butter one side of a large tortilla. Place it butter side down in a skillet or fry pan. Fill with 1/4 of mixture. Spread to near edges and cover mixture with second tortilla (butter one side and butter side is facing upwards).
- Cook in skillet over medium heat for 5-7 minutes until the bottom is golden brown. Flip once and cook the remaining side for 2-3 minutes until browned. The second side does not take as long as the first side.
- Remove quesadilla to plate and place in a warmed oven to keep warm.
- Repeat steps 2-4 with remaining tortillas.
- Serve warmed with a side of ranch or hot sauce as desired.