Buffalo Chicken Quesadillas
Smoked Traeger chicken is combined with HeadCountry's new Honey Buffalo Wing Sauce on the Traeger Flatrock Griddle and piled high on flour tortillas with load of cheese, resulting in an incredible buffalo chicken quesadilla you can't resist.
Equipment
- Traeger Flatrock griddle
- Spatulas
- Steam Dome
- Cutting board and knife
- Pizza Cutter
- Bowl for serving
Ingredients
- 2 Smoked Chicken Leg Quarters
- 1 cup HeadCountry Honey Buffalo Wing Sauce
- 4 Flour Tortillas
- 1 cup shredded White Cheddar Cheese
- 1 cup shredded Mozzarella Cheese
- 1/2 cup Tomatoes chopped
- 1/4 cup Blue Cheese Crumbles
- 4 Green Onions sliced
- 1 cup Blue Cheese Dressing
Instructions
- Shred the smoked chicken leg quarters using two forks.
- Heat the Traeger Flatrock Griddle and add a bit of oil.
- Add the shredded chicken to the griddle and cook until it starts to get hot.
- Pour HeadCountry Wing Sauce over the chicken and continue cooking until heated through.
- On another zone of the griddle, begin heating the tortillas on both sides until they are warmed through.
- Place a warmed tortilla on the griddle.
- Sprinkle a generous amount of white cheddar and mozzarella cheese over the tortilla.
- Add a layer of the buffalo chicken mixture from the griddle.
- Sprinkle blue cheese crumbles, chopped tomatoes, and sliced green onions on top of the chicken.
- Add more cheese and place another tortilla on top.
- Cook the quesadilla for 3-4 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese is melted.
- Carefully flip the quesadilla using a large spatula.
- If necessary, add a bit of water and cover with a steam dome to help melt the cheese.
- Remove the quesadilla from the griddle and let it cool for a minute before slicing into wedges.
- Drizzle with additional HeadCountry Wing Sauce and sprinkle with green onions.
- Serve with a side of blue cheese dressing for dipping.