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Cayenne Chicken Quesadillas
Makes: 4 servings
1 1/2 lbs. boneless, skinless chicken breasts, cooked and cut into strips (about 3 cups)
1 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
2 cups shredded Pepper Jack cheese
4 (12 inch) flour tortillas
<p>TOSS chicken with Frank's RedHot Sauce in bowl.</p><p>SPOON chicken mixture and cheese on bottom half of each tortilla, dividing evenly. Fold over top half of tortillas, pressing down firmly.</p><p>COOK about 3 to 5 min. on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve.</p>
Makes: 4 servings
1 1/2 lbs. boneless, skinless chicken breasts, cooked and cut into strips (about 3 cups)
1 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
2 cups shredded Pepper Jack cheese
4 (12 inch) flour tortillas
<p>TOSS chicken with Frank's RedHot Sauce in bowl.</p><p>SPOON chicken mixture and cheese on bottom half of each tortilla, dividing evenly. Fold over top half of tortillas, pressing down firmly.</p><p>COOK about 3 to 5 min. on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve.</p>
Cayenne Chicken Quesadillas
Makes:
4 servings
Prep Time: 5 min
Cook Time: 5 min
Ingredients
- 1 1/2 lbs. boneless, skinless chicken breasts, cooked and cut into strips (about 3 cups)
- 1 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
- 2 cups shredded Pepper Jack cheese
- 4 (12 inch) flour tortillas
Directions
TOSS chicken with Frank's RedHot Sauce in bowl.
SPOON chicken mixture and cheese on bottom half of each tortilla, dividing evenly. Fold over top half of tortillas, pressing down firmly.
COOK about 3 to 5 min. on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve.
- Tips
Recipe courtesy of Kevin Roberts, author of Munchies.
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