Pulled buffalo chicken quesadillas with melty blue cheese

For those who know me and those of you don’t, I have an unhealthy obsession with chicken wings…. Wherever I go if they are on the menu then they will form part of my order.

Whether this is Chinese, Indian or a greasy burger joint I have to have them, but my all-time favourite and can’t be beaten, is the classic buffalo wing with its super vinegary sauce that has the perfect amount of heat, sided with a ranch dressing to dive bomb it into.

Being that I had a craving for wings and lacked the key ingredient (wings) I decided to create the American/Mexican mash-up you see below.

Super quick to make and would be PERFECT drunk or hangover food, I suggest any of you give this a go.

If you’re not a hot wing fan you can coat your chicken with any sauce or marinade of your choice really, just maybe change the cheese if that is the case something like BBQ chicken with Montery jack slices….

Feeds 2 and can be doubled for extra guests/drunkenness/level of hangover

Feeds 2 and can be doubled for extra guests/drunkenness/level of hangover
Effort 1/5
Prep time 10-15 mins
Cook time 1 hour 10

Ingredients: –
4 chicken thighs, skin on and with bone
Chicken stock to half cover the thighs
Half a stock cube
Half a large white onion sliced
Franks hot sauce
Slices of blue cheese or if not then a small block you can crumble
4 Tortilla wraps

Tools: –
Small roasting tin/casserole dish
Small frying pan

Method: –

Pre heat your oven to 180/fan 160/gas 5

Place chicken thighs in a small roasting tin or casserole dish.

Boil the kettle and mix up half a chicken stock cube or veg stock cube in a measuring jug.

Pour stock into the tin or casserole dish so that it covers a little under half of the chicken in height, this is really to just poach/slow cook the chicken so that it does not dry out and is nice and juicy.

Cover tightly with tin foil and place in the oven, setting a timer for one hour.

When your timer goes off, turn off the oven, throw the onions into the frying pan with a little oil and gently fry for 5-10  minutes until soft and remove from the heat.

Remove the chicken draining off all of the stock and fat.  Remove the skin and bones (using a fork is usually the easiest) and tear up the chicken into shreds making “pulled chicken”.

Tip in the onions and then put in a few good lugs of Franks hot sauce to taste, as everyone has their own preference here with the sauce.

Place a square of blue cheese or crumbled blue cheese into the centre of the tortilla, top this with the Franks pulled chicken mix.

The tortilla then needs to be folded, as per the picture below, into almost a star formation.


If you can’t master the above then you can put the chicken mix onto of one smaller tortilla, top with a 2nd tortilla and fry like a toasted sandwich as such on both sides.

Heat the frying pan that you fried the onions in to a medium heat and place the tortilla folded side town and toast for around 2 minutes until it takes on some colour.

Flip and repeat on the other side and remove from the pan when ready.

Place onto a plate and put it into the oven to keep warm while you repeat the process with the rest of the tortillas.

Then when done cut into halves so the cheese oozes out and top with even more franks hot sauce and devour… you’ll most likely want more when you are done as they are super moreish, if so make sure to cook up some extra chicken that you need in the 1st place!


3 Comments Add yours

  1. These look delicious! I am a huge fan of Buffalo.

    Liked by 1 person

    1. Thank you 🙂 they’re great fun to make and soooo easy as well!

      Liked by 1 person

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