First Post!

Well, I finally got this up and running. This first recipe I'm going to post was inspired by my friend and co-worker Beth. She left a recipe in the printer yesterday and after I saw it, I immediately thought that I had to try it, but with a few "alterations". My husband, the ever-so-willing guinea pig volunteered to eat the first quesadilla, and had 2 more after that!

Buffalo Chicken Quesadillas

(serves 4)

8 medium sized flour tortillas

3 boneless chicken breasts (about 2 cups cooked)

1/3 cup Frank's Red Hot

Stick of butter

2 cups Shredded Monterrey Jack cheese

8 oz. brick of Cream Cheese (may use low fat, fat-free, or American Nuefchatel)

1/2 cup crumbled bleu cheese (may add more to personal taste)

In a mixing bowl, add cream cheese and bleu cheese. Mix together well with hand mixer. Depending on taste you may want to add another 1/4 cup.

Dice Chicken breast, and cook in skillet with 2 tbsp butter until cooked through, all juices are cooked off, and chicken starts to brown. Remove from heat and set aside.

In small saucepan, melt 4 tbsp butter. Add the Red-hot and stir together. Remove from heat and add to chicken.

Take 1 tortilla, and spread a thin layer of the cream cheese mixture to about 1" from the edge.

Place about 1/2 cup chicken on center of the tortilla, spreading out but not going past the cream cheese spread. (if the chicken doesn't spread that far, its ok).

Cover the chicken mixture with 1/2 cup shredded Monterrey Jack cheese.

In skillet, melt a pat of butter over medium low heat and coat skillet.

Place the tortilla in the skillet chicken side up

On another tortilla, spread another thin layer of the cream cheese mixture, and place cheese side down on top of the chicken.

Heat about 1 minute, checking until tortilla starts to brown and crisp, then the flip tortilla to other side.

After both sides are slightly browned and starting to crisp, remove from skillet and place on plate. Cut into quarters.

This version makes 4 full sized quesadillas.

****Cooking Alternative****

Instead of using 2 tortillas, you may use one and follow same recipe, but use 1/4 cup Chicken, 1/4 cup Monterrey Jack cheese, and fold the tortilla over "taco style" to brown in skillet. Cut in half to serve.

These are so yummy! Just enough heat to taste, not enough to upset your tummy or burn your mouth. I hope you enjoy these as much as we did!