The latest Diced! cooking contest by The Ranting Chef is here. In this competition, contestants make four dishes: a breakfast/brunch, lunch, dinner and dessert. After each dish, I will put up a poll for you to vote for your favorite. Votes for the breakfast/brunch post are worth one point apiece, lunch are worth two points, dinner votes are worth three points and dessert posts are worth five.
Buffalo Chicken Cutlet Quesadillas
A few words about this flavor bomb of a quesadilla. My dear husband is an avid lover of buffalo chicken. When in doubt, it’s his go-to meal when it’s on any menu at a restaurant. My intuition told me to create a quesadilla, but instead of just using plain old seasoned grilled chicken, using a breaded moist buffalo cutlet. The result? Glorious delicious flavor and a restaurant quality meal in under 30 minutes. How great is that? Give it a try for yourself and you’ll fall in love!
4 thinly sliced boneless skinless chicken cutlets
2 eggs, beaten and seasoned with salt and pepper
1 ½ cups of plain breadcrumbs
Mikes Red Hot Buffalo Sauce
Whole Grain Flour Tortillas (or regular, to your liking)
1 Package of Mexican Blend Shredded Cheese
Optional Sides: Guacamole, Pico de Gallo, Celery, Blue Cheese/Ranch Dressing.
To start, we want to fry the chicken cutlets. To prep, dip each cutlet with egg, then breadcrumbs. Set aside. In a large oiled skillet, fry the cutlets until browned and crispy. Coat each cutlet with a light amount of hot sauce on each side. Slice into one-inch pieces, and then again down the middle to create small Lego sized pieces. In a preheated grill pan on medium-low heat, place one tortilla down on the pan. Coat with cheese first, chicken, and then again cheese on top. Top with another tortilla and allow to melt for a few minutes.
When ready, flip carefully to continue the melting process. Remove from heat and slice into triangles.
Serve with blue cheese or ranch, a side of guacamole and chips, and celery for dipping.